BBQ Honey-Cilantro Glazed ORGANIC Chicken Breasts
with Zucchini, Potatoes & Spicy Chipotle-Lime Butter
Cooking time
30 minutes
Servings
2/4
Calories
550 /serving
Butter fingers, unite! You can drop everything on the barbecue in this easy cooking recipe, perfect for a late-spring soirée. Begin with a package of baby potatoes, wrapped up with garlic and Mexican-themed spices. Next come chicken breasts—certified organic, so they’re better for you and the environment—brushed with a lip-smacking glaze of honey, lime and minced cilantro. Give zucchini some quick grill time, then heap everything on the plates with a crazy-good capper: butter blended with hot and spicy chipotle pepper.
We will send you:
- 2 Organic chicken breasts
- 450g Baby potatoes
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Lime
- 2 Zucchini (green, yellow or heirloom)
- 1 Chipotle pepper in adobo
- 14g Honey
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Basting brush
Aluminum foil
BBQ (or sheet pan and grill pan)
Total Fat
24 g
Saturated Fat
12 g
Sodium
840 mg
Total Carb
54 g
Sugars
14 g
Protein
34 g
Fibre
10 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). Mince the garlic. In a medium bowl, combine the potatoes, ½ the garlic, ⅓ of the spices and S&P. Wrap in 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).
Mise en place
Meanwhile, halve the zucchini lengthwise; halve crosswise. Quarter the lime. Roughly chop the cilantro leaves and stems. Roughly chop the chipotle pepper, reserving the adobo sauce. In a small bowl, make the glaze by combining the honey, juice of 2 lime wedges (double for 4 portions) and ⅓ of the cilantro. Place 3 tbsp butter (double for 4 portions) in a second small bowl to soften.
Grill & glaze the chicken
Pat the chicken* dry with paper towel; season with ½ 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, brushing with the glaze at least twice, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the zucchini
Meanwhile, in the reserved bowl, combine the zucchini, remaining garlic and spices, a drizzle of oil and S&P. Add, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender.
Make the chipotle-lime butter & serve
To the bowl of softened butter, add the chipotle pepper and adobo sauce, juice from the remaining lime wedges, the remaining cilantro and S&P; stir well. Divide the potatoes, chicken and zucchini between your plates. Top the chicken and potatoes with the chipotle-lime butter. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
