Grilled Paprika & Honey Chicken
with Corn-Poblano Salsa over Zesty Garlic Rice
Cooking time
25 minutes
Servings
4
Calories
760 /serving
Mild, colourful and lightly fruity, sweet paprika pairs perfectly with pleasingly floral honey to fashion a marinade for this juicy chicken dish. Let’s light up the BBQ to grill the poultry, and to char the corn and poblano pepper that make up the flavour-soaked salsa. Serve the chicken thighs on a bed of zesty, garlicky rice with a fresh cilantro garnish for a Mexican-inspired meal that’s destined to become a new family favourite.
We will send you:
- 8 Chicken thighs
- 1 Bunch of cilantro
- 2 Garlic cloves
- 1 Lime (or lemon)
- 1 Poblano pepper
- 3 Ears of corn
- 14g Honey
- 1 Roasted pepper
- 314g White rice
- 16g Lemony Paprika & Bay spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
You will need:
Total Fat
29 g
Saturated Fat
5 g
Sodium
330 mg
Total Carb
83 g
Sugars
8 g
Protein
42 g
Fibre
5 g
Preparation
Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel. In a large bowl, combine the chicken, honey and 2 tbsp olive oil; season with ⅔ of the spices and S&P. Set aside to marinate.
Cook the rice
While the chicken marinates, mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Sauté the garlic, stirring frequently, 30 sec. to 1 min., until fragrant. Add 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. Fluff and set aside in a warm spot.
Grill the chicken
While the rice cooks, grill the chicken* on the BBQ (or in a partially covered grill pan heated with a drizzle of oil on medium-high), 4 to 6 min. per side, until cooked through. Transfer to a plate and set aside in a warm spot.
Char the corn & poblano
While the chicken grills, shuck the corn. Drizzle with oil; season with the remaining spices. Drizzle the poblano with oil; season with S&P. Grill the corn and poblano on the BBQ (or in a second grill pan heated with a drizzle of oil on medium-high), rotating occasionally, 7 to 9 min., until charred. Transfer to a cutting board; once cool enough, slice the kernels off the cobs and small-dice the poblano, discarding the seeds and stem.
Start the salsa
While the corn and poblano grill, small-dice the roasted pepper. Zest and juice the lime. Roughly chop the cilantro leaves and stems. In a medium bowl, combine the roasted pepper, lime juice, ½ the cilantro and 2 tbsp olive oil; season with S&P.
Finish the salsa & serve
To the bowl of salsa, add the corn and poblano; stir well. To the pot of rice, add the lime zest. Stir well and season with S&P. Divide the rice and chicken between your plates. Top the chicken with a spoonful of the salsa. Garnish with the remaining cilantro. Serve any remaining salsa on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
