Nick’s Pick | BBQ Chicken Thighs
with Greek-Style Potato, Zucchini & Olive Salad
Cooking time
35 minutes
Servings
2/4
Calories
830 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A picnic dinner fit for the isles, this sunny spread has all sorts of Greek-inflected elements to enjoy. Sizzled on the barbecue, the succulent chicken thighs are graced with a collection of savoury herbs that we call our Greek Empire blend. And each plate is anchored by a warm salad of grilled baby potatoes and zucchini, tossed with quintessential olives and luscious sun-dried tomatoes shot through with a fresh squeeze of lemon juice.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 2 Scallions
- 1 Lemon
- 2 Green zucchini
- 60ml Mayonnaise
- 15g Sliced sun-dried tomatoes
- 30g Olives
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
56 g
Saturated Fat
7 g
Sodium
780 mg
Total Carb
45 g
Sugars
6 g
Protein
40 g
Fibre
8 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. In a large bowl, combine the potatoes, 2 tbsp oil (double for 4 portions), ½ the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with 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, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the zucchini
Meanwhile, quarter the zucchini lengthwise. In the reserved bowl, combine the zucchini, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 4 to 5 min., until tender and browned. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the potato salad
Thinly slice the scallions crosswise. Quarter the lemon. Roughly chop the olives. In the reserved bowl, combine the potatoes, zucchini, mayo, olives, tomatoes, ½ the scallions, the juice of ½ the lemon wedges, a drizzle of oil and S&P.
Plate your dish
Divide the potato salad and chicken between your plates. Garnish with the remaining scallions and lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
