BBQ Honey-Dijon Chicken Thighs
Grilled Veggies & Garlic-Thyme Potatoes
Cooking time
30 minutes
Servings
4
Calories
560 /serving
Get everything on the grill! Package up baby potatoes with fresh thyme, garlic and ranch seasonings and put them on the barbecue until just-soft and piping hot. Zucchini and sweet pepper will land on there, too, cut nice and big for easy handling (and maybe even eating with the hands). Last but not least, everyone will enjoy charred chicken thighs coated in a lick of honey-Dijon vinaigrette for some finger-licking family fun.
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 30ml Minced garlic
- 1 Bunch of thyme
- 2 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 12g Home on the Ranch spices (chives, garlic, onion)
Contains: Mustard, Sulphites
You will need:
BBQ (or sheet pan and grill pan)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
25 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
46 g
Sugars
9 g
Protein
40 g
Fibre
6 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the potatoes (quarter if large). Pick the thyme leaves off the stems. In a large bowl, combine the potatoes, thyme, 2 tbsp oil, ½ the garlic, ⅓ of 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 potatoes 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).
Mise en place
Meanwhile, quarter the zucchini lengthwise; halve crosswise. Core and cut the sweet pepper lengthwise into 1-inch pieces. In the reserved bowl, combine the sweet pepper, zucchini, remaining garlic, a generous drizzle of oil, ½ the remaining spices and S&P.
Grill the chicken
Pat the chicken dry with paper towel. In a second large bowl, combine the chicken*, vinaigrette, 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 vegetables
Add the vegetables to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 9 to 11 min., until browned and tender.
Plate your dish
Divide the chicken, potatoes and vegetables between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
