BBQ Sticky Chicken Thighs
Roasted Potatoes with Bok Choy & Kimchi
Cooking time
25 minutes
Servings
2/4
Calories
480 /serving
Get sticky with it. This barbecue feast features a tasty glaze that’ll put you in a delicious daze. It’s tangy, sweet and savoury, thanks to a mixture of orange sauce and chopped ginger. Brushed over the surface during grilling, it gives a gorgeous gleam to this juicy chicken. Flank each serving with caramelized bok choy from the grill and oven-roasted potatoes kicked up with kimchi and scallion. Feel free to lick your fingers.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 450g Baby bok choy
- 15ml Ginger paste
- 1 Scallion
- 33g Organic kimchi
- 45ml Orange sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
BBQ (or grill pan)
Total Fat
11 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
59 g
Sugars
18 g
Protein
41 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring and adding ⅓ of the orange sauce halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallion crosswise. Roughly chop the kimchi. In a small bowl, make the glaze by combining the ginger and remaining orange sauce.
Grill 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 at least twice with ½ the glaze, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the bok choy
Meanwhile, in a large bowl, combine the bok choy, remaining ginger-orange sauce and spices, and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min per side, until tender and caramelized. Reserve the bowl.
Finish & serve
In the same bowl, combine the potatoes, kimchi and ⅔ of the scallion. Divide the potatoes, chicken and bok choy between your plates. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
