BBQ Honey-Masala Chicken
with Grilled Wax Beans, Corn Salsa & Zested Rice
Cooking time
35 minutes
Servings
4
Calories
870 /serving
The whole family will be sweet on this honey-of-a-recipe. Adding honey and tart lime juice to our Majestic Masala spice blend kicks the flavours up a notch, without being too spicy. It’s a super and speedy marinade for chicken breasts that you’ll toss onto the barbecue for bronzing. The sides are top-shelf material: lime-zested rice, yellow wax beans tucked into a steamy foil package and a high-energy citrus salsa with grilled corn kernels.
We will send you:
- 4 Chicken breasts
- 400g Yellow wax beans
- 2 Scallions
- 1 Lime
- 2 Ears of corn
- 150g Green peas
- 320g White rice
- 7g Honey
- 16g Majestic Masala spices (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Medium pot
2 tbsp Butter
BBQ (or grill pan)
Zester
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
37 g
Saturated Fat
8 g
Sodium
410 mg
Total Carb
88 g
Sugars
10 g
Protein
50 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine 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. Add the peas and 2 tbsp butter. Fluff and keep warm.
Mise en place
Meanwhile, heat the BBQ on medium-high, making sure to oil the grill first (or preheat the oven to 450°F). Zest and halve the lime; juice ½ and quarter the remaining ½. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Remove the stem ends of the wax beans.
Grill the chicken
In a large bowl, combine the honey, ⅓ of the lime juice, 2 tbsp oil, ¾ of the spices and S&P. Add the chicken*; toss well. Add to the BBQ (or to a grill pan heated on medium-high, partially covered) and grill, 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 wax beans
Meanwhile, in a second large bowl, combine the wax beans, 2 tbsp oil, the remaining spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Place 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, 10 to 12 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). Reserve the bowl.
Grill the corn
Toss the corn (shuck if necessary) with a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cobs.
Finish & serve
In the reserved bowl, make the salsa by combining the corn, white bottoms of the scallions, remaining lime juice, ½ the lime zest, 3 tbsp oil and S&P. To the pot of rice, add ½ the green tops of the scallions and the remaining lime zest; stir well. Divide the rice and wax beans between your plates. Top with the chicken and salsa. Garnish with the remaining green tops of the scallions and the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
