Nick’s Pick | BBQ Char Siu-Style ORGANIC Chicken Breasts
with Grilled Bok Choy & Mushroom-Infused Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
460 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A Cantonese classic, the sweet and salty char siu treatment is usually applied to pork. It’s a winner on grilled chicken breasts—certified organic, so they’re better for you and the environment. Sprinkled with sesame-based spices, they’re brushed with a mixture of hoisin sauce and lime while bronzing on the barbecue. To oomph up a grilled packet of baby potatoes, you’ll tuck in dried mushrooms and garlic for aroma. Grilled bok choy adds more joy, and a garnish of black sesame seeds adds extra style.
We will send you:
- 2 Organic chicken breasts
- 450g Baby potatoes
- 340g Baby bok choy
- 1 Garlic clove
- 1 Lime
- 7g Dried mushrooms (porcini or shiitake)
- 6g Black sesame seeds
- 60ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
9 g
Saturated Fat
2 g
Sodium
1450 mg
Total Carb
63 g
Sugars
16 g
Protein
37 g
Fibre
10 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). Mince the garlic. In a medium bowl, combine the potatoes, dried mushrooms, ½ the garlic, ⅓ of the spices and S&P. Wrap in 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, remove the root ends of the bok choy; halve lengthwise (quarter if large). Juice the lime. In a small bowl, combine the lime juice and hoisin.
Grill the chicken
Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, brushing with ½ the lime-hoisin mixture, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and reserve the grill pan, if using.
Grill the bok choy
In the reserved bowl, combine the bok choy, a drizzle of oil, the remaining garlic and spices, and S&P. Add, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender; season with S&P.
Plate your dish
Divide the potatoes, bok choy and chicken (slice beforehand if desired) between your plates. Garnish with the sesame seeds. Serve the remaining lime-hoisin mixture on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
