Protein Swap | Herby Grilled Chicken Thighs Paillard
Potatoes en Papillote & Shaved Fennel Salad
Cooking time
35 minutes
Servings
2/4
Calories
600 /serving
The time is right for a barbecue à la française. Pounding chicken thin (paillard) ensures even cooking on the grill. A savoury marinade with Québec herbes salées, fresh thyme and mustard imparts an herby tang. For more French elegance, plate it with a salad of shaved fennel and foil-wrapped potatoes.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 4g Thyme
- 450g Baby potatoes
- 1 Fennel bulb
- 100g String peas (sugar snap peas or snow peas)
- 15g Herbes salées
- 15ml Whole-grain mustard
- 15ml Balsamic vinegar
Contains: Mustard, Sulphites
You will need:
Aluminum foil
Medium heatproof bowl
Microwave
Oil
Salt & pepper (S&P)
BBQ
Total Fat
27 g
Saturated Fat
4 g
Sodium
860 mg
Total Carb
53 g
Sugars
10 g
Protein
42 g
Fibre
11 g
Preparation
Microwave the potatoes
Heat the BBQ on high, making sure to oil the grill first. Pick the thyme leaves off the stems; roughly chop the leaves. Halve the potatoes. Place in a medium heatproof bowl. Cover with plastic wrap and poke a few small holes. Microwave, 4 to 6 min., until beginning to soften. Add ½ the thyme, a drizzle of oil and S&P. Transfer to a large piece of aluminum foil and fold the edges over to seal.
Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice crosswise. Halve and core the fennel bulb lengthwise; thinly slice crosswise. Mince the garlic. Pat the chicken dry with paper towel. Halve horizontally and lightly pound; season lightly with S&P.
Grill the potatoes
Place the foil package on the upper BBQ grates and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, in a large bowl, combine the herbes salées, garlic, ½ the mustard, the remaining thyme and a drizzle of oil. Add the chicken. Transfer the chicken* to the BBQ and grill, 3 to 4 min. per side, until cooked through.
Make the salad
Meanwhile, in a second large bowl, combine the vinegar, remaining mustard and 2 tbsp oil (double for 4 portions). Add the fennel, string peas and S&P.
Plate your dish
Divide the chicken, potatoes and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
