Grilled Chicken Tikka
with Charred Kohlrabi Salad & Spicy Mint Chutney
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Flavour comes at you from every direction in this Indian paleo spread. Sprigs of fresh mint, sharp ginger and jalapeño pepper punch up the plates. They're loaded with BBQ chicken tikka, hot mint chutney and an innovative salad that tosses grilled kohlrabi with baby greens.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Kohlrabi
- 15ml Minced garlic
- 14g Mint
- 1 Jalapeño pepper
- 15ml Ginger paste
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Apple cider vinegar
- 7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander powder, cumin powder, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
40 g
Saturated Fat
5 g
Sodium
430 mg
Total Carb
12 g
Sugars
4 g
Protein
43 g
Fibre
5 g
Preparation
Grill the chicken & jalapeño
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken dry; season with S&P. In a large bowl, toss with the spices, ginger, ½ the garlic and a generous drizzle of oil.
- Drizzle the jalapeño with oil and season with S&P.
- Add the chicken* to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- In the last 5 min., add the jalapeño to the BBQ (or pan) and grill, 2 to 3 min. per side, until beginning to char.
- Transfer to a cutting board.
Mise en place
- Meanwhile, peel and cut the kohlrabi into ¼ inch wedges. In a medium bowl, toss with a drizzle of oil and S&P.
- Pick the mint leaves off the stems; roughly chop the leaves.
Grill the kohlrabi
- Add the kohlrabi to the BBQ (or pan) and grill, 3 to 4 min. per side, until tender and beginning to brown.
Make the spicy mint chutney
- Meanwhile, core and small-dice the jalapeño.
- In a small bowl, combine the jalapeño, ½ the mint, ½ the vinegar, the remaining garlic, 1 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- In a second large bowl, combine the remaining vinegar and mint, 3 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and kohlrabi; toss well.
- Divide the chicken (slice beforehand if desired) and salad between your plates.
- Spoon the spicy mint chutney over the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. 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.
