Protein Swap | BBQ Greek Chicken Thighs
with Garlic Potatoes & Almond-Crunch Broccoli
Cooking time
35 minutes
Servings
2/4
Calories
640 /serving
Greek cuisine and outdoor cooking go together like, well, tzatziki and lemon. On these sunny plates, tzatziki is used as a marinade for grilled chicken, and lemon is spritzed onto barbecued broccoli and crackling almonds. Star attraction: foil-packed potatoes grilled with garlic.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of broccoli
- 1 Garlic clove
- 450g Potatoes
- 1 Lemon
- 25g Almonds
- 60g Option 1: Garlic-cucumber yogurt (tzatziki) Option 2: Garlic-cucumber yogurt (raita)
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Aluminum foil
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan and lined sheet pan)
Total Fat
24 g
Saturated Fat
5 g
Sodium
630 mg
Total Carb
63 g
Sugars
10 g
Protein
48 g
Fibre
11 g
Preparation
Prepare the potatoes
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- Medium-dice the potatoes.
- Mince the garlic.
- If using a BBQ, in a large bowl, combine the potatoes, a drizzle of oil, ½ the garlic, ½ the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
- If using an oven, on a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender. In the last 3 min., add ½ the garlic.
Grill the potatoes
- Reduce the BBQ heat to medium-high.
- Place the potatoes on the upper BBQ grates and close the lid.
- Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Mise en place
- Meanwhile, remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem.
- Quarter the lemon.
- Pat the chicken dry. In the reserved bowl, combine the chicken, ⅓ of the tzatziki, a drizzle of oil, the remaining garlic, ⅔ of the remaining spices and S&P.
Grill the chicken
- Add the chicken* 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.
Grill the broccoli
- Meanwhile, in a medium bowl, combine the broccoli, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 10 to 12 min., until tender.
- Return to the bowl and add the almonds (roughly chop if whole) and juice of 1 lemon wedge (double for 4 portions); toss well.
Plate your dish
- Divide the potatoes, chicken and broccoli between your plates.
- Top the chicken and potatoes with the remaining tzatziki.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
