Protein Swap | Peruvian Chicken Thighs a la Brasa
Grilled Shishito Salad & Hot Avocado Ají Verde
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
Pollo a la brasa, juicy spit-roasted chicken, is a proud Peruvian specialty. We’re using the barbecue and a tangy marinade to recreate that blackened effect. We’re serving it with ají verde, with heat from charred jalapeño and creaminess from avocado purée. A salad of grilled shishito peppers is a zingy counterpoint.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 170g Shishito peppers
- 1 Jalapeño pepper
- 2 Limes
- 57g Avocado purée
- 15ml Tomato paste
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Oil
BBQ
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
1020 mg
Total Carb
26 g
Sugars
9 g
Protein
39 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel; season with S&P. Juice the limes. Thinly slice the radishes. In a medium bowl, combine the shishitos, a drizzle of oil, ⅓ of the spices and S&P. In a second medium bowl, combine the tomato paste, ½ the lime juice, the remaining spices and a drizzle of oil. Add the chicken.
Grill the chicken & jalapeño
Add the chicken* to the BBQ and grill, 4 to 6 min. per side, until cooked through. Add the jalapeño to the BBQ and grill, 2 to 3 min. per side, until beginning to brown. Transfer to a cutting board and let the chicken rest for 5 min. before slicing against the grain.
Grill the shishitos
Add the shishitos to the BBQ and grill, 4 to 6 min., until softened and beginning to brown.Transfer to a cutting board and roughly chop.
Make the salad
In a large bowl, combine ½ the remaining lime juice, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens, radishes and shishitos.
Make the ají verde
Halve and core the jalapeño lengthwise; small-dice. In a small bowl, combine the avocado purée, jalapeño, remaining lime juice and S&P.
Plate your dish
Divide the chicken and salad between your plates. Top the chicken with the ají verde. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
