BBQ Mustard-Marinated Chicken Thighs
Potatoes, Mushrooms & Brussels Sprouts in Foil
Cooking time
30 minutes
Servings
2/4
Calories
500 /serving
Want to make the most of mustard? That tangy taste will tempt you in this spread of meat and veggies, served hot off the grill. Chicken gets a quick marinade of whole-grain mustard before hitting the grate. You’ll also prepare a foil packet of baby potatoes, mushrooms and Brussels sprouts, coated in mustard and demi-glace for just the right moisture level. Bonus: a little extra mustard jus to spoon over top.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 200g Brussels sprouts
- 225g Mushrooms
- 30ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Aluminum foil
BBQ (or sheet pan and grill pan)
Total Fat
12 g
Saturated Fat
3 g
Sodium
960 mg
Total Carb
55 g
Sugars
8 g
Protein
48 g
Fibre
11 g
Preparation
Mise en place
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). Quarter the mushrooms. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Prepare the vegetables
In a large bowl, combine the potatoes, mushrooms, Brussels sprouts, demi-glace, ⅔ of the mustard, 3 tbsp water (double for 4 portions), ½ the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the vegetables
Reduce the BBQ heat to medium-high. Place the vegetables 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). Reserve the sauce in the bottom of the aluminum foil.
Grill the chicken
Meanwhile, pat the chicken dry with paper towel. In the reserved bowl, combine the chicken*, remaining mustard and spices, a drizzle of oil and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 4 to 6 min. per side, until cooked through.
Plate your dish
Divide the vegetables and chicken between your plates. Spoon the reserved sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
