Korean Grilled Chicken
with Spicy Kimchi-Sesame Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
This vinaigrette is the bomb—the flavour bomb—thanks to a clever combo of silky sesame oil, kimchi and chili paste, splashed with lime for brightness. It’s spooned over a carb-conscious spread that puts the grill to good use on chicken, bok choy and zucchini.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 1 Lime
- 1 Green zucchini
- 1 Garlic clove
- 33g Organic kimchi
- 15ml Toasted sesame oil
- 15ml Sambal oelek
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Sesame • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
17 g
Saturated Fat
3 g
Sodium
610 mg
Total Carb
17 g
Sugars
7 g
Protein
43 g
Fibre
6 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 and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; halve crosswise.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Mince the garlic.
- In a large bowl, combine the zucchini, bok choy, garlic, a drizzle of oil, the remaining spices and S&P.
- Quarter the lime.
Grill the vegetables
- Add the vegetables to the BBQ (or pan) and grill, turning often, 6 to 8 min., until tender and charred.
Make the kimchi-sesame vinaigrette
- Meanwhile, roughly chop the kimchi.
- In a medium bowl, combine the kimchi, sambal oelek, sesame oil, juice of ½ the lime wedges and S&P.
Plate your dish
- Divide the vegetables between your bowls.
- Top with the chicken.
- Spoon the kimchi-sesame vinaigrette over.
- Garnish with the remaining lime wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
