Protein Swap | Grilled Lemongrass Chicken Thighs
with Spicy Cucumber Salsa & Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
Minced lemongrass, garlic and a lick of heat steer this clean-eating supper towards Vietnam. Chicken thighs get a thorough marinade before they’re grilled on the barbecue, along with Asian greens. Each plate refreshes with a juicy chopped cucumber salsa.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 3 Scallions
- 4 Cucumbers
- 450g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 15ml Sambal oelek
- 15g Minced lemongrass
Contains: Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
15 g
Saturated Fat
3 g
Sodium
330 mg
Total Carb
23 g
Sugars
6 g
Protein
38 g
Fibre
8 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry; season with S&P.
- In a large bowl, combine the chicken, lemongrass, garlic, ½ the sambal oelek and ½ the vinegar.
- Add to the BBQ and grill, brushing with any remaining marinade, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the cucumber salsa
- Meanwhile, small-dice the cucumbers.
- Thinly slice the scallions crosswise.
- In a small bowl, combine the cucumbers, scallions, remaining sambal oelek and vinegar, a drizzle of oil and S&P.
Grill the gai lan
- Remove the bottom inch of the gai lan stems.
- In a medium bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ and grill, turning often, 4 to 6 min., until tender.
Plate your dish
- Divide the chicken and gai lan between your plates.
- Top the chicken with a spoonful of the cucumber salsa.
- Serve the remaining cucumber salsa on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
