Nick’s Pick | BBQ Honey-Mustard Chicken
Grilled Summer Veggies & Pea-Studded Rice
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Is there an easier way to celebrate summer than cooking outdoors? No dishes to soak, only the sunset to soak up! Hefty pieces of zucchini and corn on the cob are the right stuff for the season, sizzled under a dusting of citrusy herbs. A mixture of apple cider vinegar, whole-grain mustard and honey coats chicken thighs in sweet and tangy flavours as they grill to tenderness. Lay down pea-studded rice to get each serving started.
We will send you:
- 4 Chicken thighs
- 1 Zucchini (green, yellow or heirloom)
- 2 Ears of corn
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 150g Green peas
- 160g White rice
- 7g Honey
- 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:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
13 g
Saturated Fat
3 g
Sodium
940 mg
Total Carb
100 g
Sugars
14 g
Protein
50 g
Fibre
7 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices 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. Add the peas. Fluff the rice.
Mise en place
Meanwhile, quarter the zucchini lengthwise; halve crosswise. In a small bowl, make the glaze by combining the honey, mustard and vinegar (start with ½).
Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of 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, brushing at least twice with the glaze, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the vegetables
Meanwhile, in a large bowl, combine the zucchini, corn (shuck if necessary), a drizzle of oil, the remaining spices and S&P. Add the corn to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. In the final 5 min., add the zucchini and grill, flipping halfway, until lightly charred.
Plate your dish
Divide the rice between your plates. Top with the chicken and vegetables. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
