Island Vibes BBQ Chicken Thighs
Hot Buttered Jacket Sweet Potatoes & Crisp Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
Warning: you could get lost on this Caribbean island of deliciousness. Slices of barbecued chicken release a prickle of spices. Sweet potatoes finish on the grill so they’re hot and soft and ready for zesty lime butter. Then the warm elements are contrasted by a super-crisp slaw squirted with fresh lime.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- 100g Radishes
- 150g Shredded cabbage
- 1 Celery stalk
- 1 Lime
- 60ml Mayonnaise
- 57g Avocado purée
- 6g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
Contains: Eggs, Milk
You will need:
Oil
Microwave
Aluminum foil
Zester
BBQ
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
68 g
Saturated Fat
14 g
Sodium
850 mg
Total Carb
59 g
Sugars
14 g
Protein
39 g
Fibre
12 g
Preparation
Start the sweet potatoes
Heat the BBQ on high, making sure to oil the grill first. Pierce the sweet potatoes multiple times all over the surface. On a plate, microwave, 6 to 8 min., until partially cooked.
Mise en place
Meanwhile, place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Cut the radishes into matchsticks (or thinly slice). Thinly slice the celery crosswise on an angle. Zest and juice the lime. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with ¾ of the spices and S&P. In a small bowl, combine the avocado purée, mayo, 1 tsp of the lime juice (double for 4 portions) and S&P.
Grill the chicken
Add the chicken* to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Finish the sweet potatoes
Meanwhile, place the sweet potatoes on separate pieces of aluminum foil and drizzle with oil; season with the remaining spices and S&P. Fold the edges over to seal. Add to the BBQ and grill, turning occasionally, 6 to 8 min., until very tender. Remove from the BBQ and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, radishes, celery, remaining lime juice, 2 tbsp oil (double for 4 portions) and S&P.
Make the zesty butter & serve
To the bowl of softened butter, add the lime zest (start with ½) and S&P. Cut the sweet potatoes open lengthwise and top with the zesty butter. Divide the sweet potatoes, chicken and slaw between your plates. Serve the avocado mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
