Spicy Tahini Grilled Chicken Thighs
Snappy String Pea Salad
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
The sesame smoothness of tahini and the heat of sambal oelek perfectly balance each other on these Middle Eastern plates. You’ll get the grill going to give marinated chicken a hint of char, and set it off with a luminous salad of crunchy string peas and lettuce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lemon
- 1 Head of curly leaf lettuce
- 100g String peas (sugar snap peas or snow peas)
- 30ml Tahini
- 15g Minced roasted garlic
- 15ml Sambal oelek
Contains: Sesame • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
24 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
16 g
Sugars
4 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Quarter the lemon.
- Thinly slice the string peas crosswise.
- Separate the lettuce leaves; tear the leaves.
- In a small bowl, combine the juice of 2 lemon wedges, 1 tbsp oil (double both for 4 portions), the tahini, sambal oelek (add ½ for medium spicy), garlic and S&P.
Grill the chicken
- Pat the chicken* dry; season with S&P.
- In a medium bowl, combine the chicken and ½ the tahini-sambal mixture.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- In a large bowl, combine the lettuce, string peas, remaining tahini-sambal mixture and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the remaining lemon wedges. Bon appétit!
Goodfood x Ooni = The best homemade pizza
Order recipes (not all pizza) to cook in your oven, on a BBQ or in an Ooni Pizza Oven. You could win 1 of 4 Ooni Pizza Oven Bundles, including the Koda 2 Max.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
