Grilled Chicken Thighs with Charred Corn & Zucchini
Potatoes & Lemon-Mustard Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Charred to meet you! The backyard grill (or indoor grill pan) does triple-duty to give a flame-cooked vibe to meat and veg. Chicken thighs are the perfect cut for the barbecue, especially seasoned with lemony dried herbs. Put some quartered zucchini on there along with cobs of corn on to char, and garnish them with uplifting lemon zest. Meantime, potatoes roast in the oven while you whip up a quick made vinaigrette of lemon and whole-grain mustard for a decadent drizzle.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 1 Scallion
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 2 Ears of corn
- 15ml Whole-grain mustard
- 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:
Zester
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
760 mg
Total Carb
58 g
Sugars
11 g
Protein
44 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and quarter the lemon. Quarter the zucchini lengthwise; halve crosswise. Thinly slice the scallion, separating the white bottom and green top. In a large bowl, combine the corn (shuck if necessary), zucchini, a drizzle of oil, ½ the remaining spices and S&P.
Grill the chicken
Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 4 to 6 min. per side, until cooked through. Transfer to a cutting board and reserve the grill pan, if using. Keep warm.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the mustard, white bottom of the scallion, ½ the lemon zest, juice of ½ the lemon wedges, 2 tbsp olive oil (double for 4 portions) and S&P.
Grill the corn & zucchini
Grill the corn and zucchini on the BBQ (or in the reserved grill pan heated on medium-high), turning frequently, 7 to 9 min., until browned and tender. Transfer the corn to a cutting board and cut crosswise into thirds. Transfer the corn and zucchini to a plate and sprinkle with the remaining lemon zest.
Plate your dish
Divide the potatoes, corn, zucchini and chicken (slice beforehand if desired) between your plates. Drizzle with the vinaigrette. Garnish with the green top of the scallion and the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
