Caribbean-Style BBQ Chicken
with Grilled Peach & Scallion Salad
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Imagine it’s early evening on a beach by the blue Caribbean sea, with a barbecue fired up, ready and waiting. All you have to do is apply a smoky paprika-based spice blend to chicken breasts and set them down to sizzle. You’ll slice peaches into halves and set them on the grill along with scallion, destined for a fruity salad. Dress it with white balsamic, honey and lime juice, and savour the sunset.
We will send you:
- 2 Chicken breasts
- 1 Garlic clove
- 1 Scallion
- 1 Lime
- 2 Peaches
- 1 Head of lettuce
- 30ml White balsamic vinegar
- 7g Honey
- 9g Hot & Smoky Paprika spices (smoked paprika, sweet paprika, onion, chili powder, kosher salt)
Contains: Sulphites
You will need:
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
19 g
Saturated Fat
3 g
Sodium
260 mg
Total Carb
24 g
Sugars
12 g
Protein
42 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Mince the garlic. Separate the lettuce leaves; tear the leaves. Halve and pit the peaches. Juice the lime.
Grill the chicken
Pat the chicken* dry with paper towel; season with ½ the garlic, ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the peaches & scallion
In a large bowl, combine the scallion, peaches, 1 tbsp olive oil (double for 4 portions) and S&P. Grill the peaches on the BBQ (or in the reserved grill pan heated on medium-high), flipping halfway, 4 to 6 min., until softened. Transfer to a cutting board. Grill the scallion on the BBQ (or in the same grill pan heated on medium-high), 1 to 2 min. per side, until beginning to brown. Transfer to a cutting board. Cut the peaches into wedges and roughly chop the scallion. Reserve the bowl.
Make the salad
In the same bowl, combine the peaches, scallion, lettuce, lime juice, honey, vinegar, 2 tbsp olive oil (double for 4 portions), the remaining garlic and spices, and S&P.
Plate your dish
Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
