Salty Sweet Grilled Chicken Thighs
with Garlic Rice & String Pea Crunch
Cooking time
25 minutes
Servings
4
Calories
630 /serving
Barbecue season still has some fire in its belly. Let’s grill chicken in Asian flavours of sweet soy and rice vinegar so the kids will lick their lips (and maybe their fingers). Meantime, assemble fragrant garlic rice, roasted broccoli and tangy string peas for crunch.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 400g Broccoli florets
- 2 Garlic cloves
- 45ml Sweet soy sauce
- 320g White rice
- 30ml Rice vinegar
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
11 g
Saturated Fat
3 g
Sodium
1380 mg
Total Carb
90 g
Sugars
17 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, thinly slice the string peas crosswise on an angle.
- In a small bowl, combine the soy sauce and all but a splash of the vinegar.
Grill the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ and grill, brushing with the soy sauce mixture at least twice, 6 to 8 min. per side, until cooked through.
Finish & serve
- In a medium bowl, combine the string peas, remaining vinegar and S&P.
- Divide the rice, broccoli and chicken between your plates.
- Top the chicken with the string peas. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
