Grilled Smoky Mexican Chicken Thighs
with Black Beans & Red Kale
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
How do you say slow-carb summer in Mexico? This dish says it with chicken imbued with smoky spices and a touch of char from outdoor grilling. It’s set on a landscape of sharp lime-soaked radishes, lush avocado purée and homey sautéed kale and frijoles.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Radishes
- 1 Lime
- ½ Bunch of red kale
- 2 Garlic cloves
- 57g Avocado purée
- 540ml Black beans (canned)
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
BBQ
Total Fat
21 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
67 g
Sugars
5 g
Protein
57 g
Fibre
26 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry; season with ½ the spices and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, cut the radishes into matchsticks (or thinly slice). Remove the kale leaves from the stems; tear the leaves. Juice the lime. Mince the garlic. Drain and rinse the black beans.
Sauté the black beans & kale
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, black beans, 4 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, partially covered, 3 to 4 min., until wilted and warmed through.
Make the radish salad
Meanwhile, in a medium bowl, combine the radishes, lime juice, a drizzle of oil and S&P.
Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the black beans, kale and chicken. Garnish with the radish salad. Bon appétit!
Summer eats with @LaurentDagenais
This summer, 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.
