Grilled Greek Chicken Thighs
with Warm Potato, Zucchini & Olive Salad
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
This picnic spread has all sorts of Greek elements to enjoy. Savoury herbed chicken thighs are sizzled on the barbecue, anchored by a warm salad of roasted baby potatoes and grilled zucchini, tossed with olives, luscious sun-dried tomatoes and a fresh squeeze of lemon.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 2 Scallions
- 1 Lemon
- 2 Green zucchini
- 60ml Mayonnaise
- 15g Sliced sun-dried tomatoes
- 30g Olives
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Sheet pan
Parchment paper
Total Fat
56 g
Saturated Fat
7 g
Sodium
780 mg
Total Carb
45 g
Sugars
6 g
Protein
40 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender
Grill the chicken
Meanwhile, pat the chicken* dry; season with the remaining spices and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Grill the zucchini
Meanwhile, quarter the zucchini lengthwise. In a large bowl, combine the zucchini, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 4 to 5 min., until tender and browned. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Make the potato salad
Thinly slice the scallions crosswise. Quarter the lemon. Roughly chop the olives. In the reserved bowl, combine the potatoes, zucchini, mayo, olives, tomatoes, ½ the scallions, the juice of ½ the lemon wedges, a drizzle of oil and S&P.
Plate your dish
Divide the potato salad and chicken between your plates. Garnish with the remaining scallions and lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
