Sweet Soy Grilled Chicken
with Garlic Rice & String Pea Crunch
Cooking time
25 minutes
Servings
4
Calories
630 /serving
Barbecue season still has some fire in its belly. Let’s grill chicken in Asian flavours of sweet soy and rice vinegar so the kids will lick their lips (and maybe their fingers). Meantime, assemble fragrant garlic rice, roasted broccoli and tangy string peas for crunch.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 100g String peas (sugar snap peas or snow peas)
- 2 Heads of broccoli
- 30ml Rice vinegar
- 45ml Sweet soy sauce
- 320g White rice
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
11 g
Saturated Fat
3 g
Sodium
1170 mg
Total Carb
89 g
Sugars
15 g
Protein
45 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water 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. Fluff the rice.
Roast the broccoli
- Meanwhile, cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, thinly slice the string peas crosswise on an angle.
- In a small bowl, combine the soy sauce and all but a splash of the vinegar.
Grill the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, brushing with the soy sauce mixture at least twice, 6 to 8 min. per side, until cooked through.
Finish & serve
- In a medium bowl, combine the string peas, remaining vinegar and S&P.
- Divide the rice, broccoli and chicken between your plates.
- Top the chicken with the string peas. 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.
