Nick’s Pick | BBQ Aioli Chicken Thighs
Roasted Potatoes & Quick Kale-Apple-Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Think creamy, think garlicky, think ideal instant marinade. That’s right, you’ll smear quick-made aioli all over these chicken thighs to infuse them with gentle flavour before they hit the grill. Once golden and tender, they’ll join equally easy, warm and comforting roasted baby potatoes. Complete the end-of-summer scene with an almond-topped salad with kale, apples and radishes in a white wine vinegar dressing.
We will send you:
- 4 Chicken thighs
- 450g Baby potatoes
- 100g Radishes
- 15ml Minced garlic
- 120g Chopped kale
- 57g Diced apples
- 60ml Mayonnaise
- 15ml White wine vinegar
- 25g Almonds
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Almonds, Eggs, Sulphites
You will need:
BBQ (or grill pan)
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Small oven-safe pan
Total Fat
47 g
Saturated Fat
5 g
Sodium
1050 mg
Total Carb
54 g
Sugars
9 g
Protein
45 g
Fibre
10 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.
Roast the almonds
Meanwhile, place the almonds (roughly chop if whole) in a small, oven-safe pan. Transfer to the oven and roast, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl.
Prepare & grill the chicken
Meanwhile, in a small bowl, make the aioli by combining the garlic, mayo and S&P. Pat the chicken dry with paper towel. In a large bowl, combine the chicken*, ½ the aioli, the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Make the salad
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. In a second large bowl, combine the vinegar, remaining aioli, a drizzle of oil and S&P. Add the radishes, kale, apples and almonds; toss well.
Plate your dish
Divide the chicken and potatoes between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
