Grilled Smoky Mexican Chicken Thighs
with Black Beans & Red Kale
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
How do you say slow-carb summer in Mexico? This dish says it with smoky spices and a touch of char from outdoor grilling. Set the chicken on a landscape of sharp lime-soaked radishes, lush avocado purée and homey sautéed kale and frijoles.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- ½ Bunch of red kale
- 100g Radishes
- 2 Garlic cloves
- 57g Avocado purée
- 398ml Black beans (canned)
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
17 g
Saturated Fat
3 g
Sodium
680 mg
Total Carb
54 g
Sugars
4 g
Protein
51 g
Fibre
22 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, cut the radishes into matchsticks (or thinly slice).
- Remove the kale leaves from the stems; tear the leaves.
- Juice the lime.
- Mince the garlic.
- Drain and rinse the black beans.
Sauté the black beans & kale
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale, black beans, 4 tbsp water (double for 4 portions), the remaining spices and S&P.
- Sauté, partially covered, 3 to 4 min., until wilted and warmed through.
Make the radish salad
- Meanwhile, in a medium bowl, combine the radishes, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the black beans, kale and chicken.
- Garnish with the radish salad. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
