BBQ Chicken Thighs & Baby Potatoes
Tangy String Pea & Roasted Pepper Salad
Cooking time
35 minutes
Servings
4
Calories
580 /serving
You go, grill! Appreciation for barbecue transcends space and time, ages and stages. So this family meal is pretty much a done deal the moment you fire it up. Toss on seasoned chicken thighs to sizzle to tenderness, along with baby potatoes in a foil packet (stand back for steaminess when you open it). The counterpoint is a snappy salad of string peas, baby greens and roasted peppers, dressed in a quick red wine vinaigrette.
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 200g String peas (snow peas or sugar snap peas)
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Red wine vinegar
- 2 Roasted peppers
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
BBQ (or sheet pan and grill pan)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
29 g
Saturated Fat
5 g
Sodium
930 mg
Total Carb
42 g
Sugars
6 g
Protein
41 g
Fibre
6 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the potatoes (quarter if large). In a large bowl, combine the potatoes, 3 tbsp oil, ½ the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the potatoes on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice on an angle. Thinly slice the roasted peppers.
Make the salad
In the reserved bowl, combine the vinegar and 3 tbsp oil. Add the baby greens, string peas, roasted peppers and S&P; toss well.
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.
