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20 minutes
Gluten Free

BBQ Chicken Thighs with Peach, Cabbage & Feta Slaw

over Charred Scallion Rice

Cooking time

20 minutes




660 /serving

This recipe is a true celebration of barbecue in all its forms. First, we grill chicken thighs and brush them with a decadent BBQ sauce. Then, we cook peaches and scallions right on the grill; the charred scallions are mixed into fluffy long grain white rice, while the caramelized peaches work their way into a colourful slaw with grated red cabbage, feta cheese, mint and lime. With that, the (outdoor) table is set for a summer BBQ feast!

We will send you:

  • 8 Chicken thighs
  • 200g Shredded red cabbage
  • 2 Scallions
  • 1 Lime
  • 1 Bunch of mint
  • 2 Peaches
  • 315g White rice
  • 90ml BBQ sauce
  • 60g Feta

Contains: Milk, Mustard

You will need:

Medium pot
Large grill pan
Olive oil
Salt & pepper
Total Fat
15 g
Saturated Fat
5 g
670 mg
Total Carbs
87 g
16 g
43 g
5 g
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Cook the rice
Heat your BBQ on medium-high, making sure to oil it first. In a medium pot, combine the rice, 2 ½ cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut the peaches into big wedges. Juice the lime. Cut off and discard the root end of the scallions. Pick the mint leaves off the stems.
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Cook the chicken
Pat the chicken dry with paper towel; season with S&P. Add the chicken* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first). Cook (partially covered if using a pan), 5 to 7 minutes per side, until cooked through. Brush the chicken with the BBQ sauce on both sides as it cooks. Remove from the heat and let rest for 5 minutes.
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Grill the peaches & scallions
Place the peaches and scallions directly on the BBQ (or in the same grill pan on medium-high). Cook, rotating occasionally, 2 to 3 minutes, until lightly charred. Transfer the grilled peaches and the scallions to a cutting board. Once cool enough to handle, halve the peach wedges and transfer to a serving bowl. Roughly chop the scallions and transfer to the pot of rice; season with S&P to taste.
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Make the slaw & serve
To the bowl of grilled peaches, add the cabbage, feta, mint (roughly chop before adding) and lime juice; drizzle with olive oil and season with S&P to taste. Toss to thoroughly combine. Divide the scallion rice, grilled chicken and peach-cabbage slaw between your plates. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.