Nicks pick bbq chicken thighs - Extra large standard

Nick’s Pick | BBQ Chicken Thighs

with Greek-Style Potato, Zucchini & Olive Salad

830 cals

35 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A picnic dinner fit for the isles, this sunny spread has all sorts of Greek-inflected elements to enjoy. Sizzled on the barbecue, the succulent chicken thighs are graced with a collection of savoury herbs that we call our Greek Empire blend. And each plate is anchored by a warm salad of grilled baby potatoes and zucchini, tossed with quintessential olives and luscious sun-dried tomatoes shot through with a fresh squeeze of lemon juice.

Contains:

Eggs, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 450g Baby potatoes

  • 2 Scallions

  • 1 Lemon

  • 2 Green zucchini

  • 60ml Mayonnaise

  • 15g Sliced sun-dried tomatoes

  • 30g Olives

  • 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Nutrition

Total fat

56g

Saturated Fat

7g

Sodium

780mg

Total carbs

45g

Sugar

6g

Protein

40g

Fibres

8g

Recipe Instructions

Nick’s Pick | BBQ Chicken Thighs - Step #1 Prepare the potatoes
Step 1: Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. In a large bowl, combine the potatoes, 2 tbsp oil (double for 4 portions), ½ the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reserve the bowl.
Nick’s Pick | BBQ Chicken Thighs - Step #2 Grill the potatoes
Step 2: Grill the potatoes
Reduce the BBQ heat to medium-high. Place the foil package 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).
Nick’s Pick | BBQ Chicken Thighs - Step #3 Grill the chicken
Step 3: Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with 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 and reserve the grill pan, if using.
Nick’s Pick | BBQ Chicken Thighs - Step #4 Grill the zucchini
Step 4: Grill the zucchini
Meanwhile, quarter the zucchini lengthwise. In the reserved bowl, combine the zucchini, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 4 to 5 min., until tender and browned. Transfer to a cutting board. Once cool enough, medium-dice. Reserve the bowl.
Nick’s Pick | BBQ Chicken Thighs - Step #5 Make the potato salad
Step 5: Make the potato salad
Thinly slice the scallions crosswise. Quarter the lemon. Roughly chop the olives. In the reserved bowl, combine the potatoes, zucchini, mayo, olives, tomatoes, ½ the scallions, the juice of ½ the lemon wedges, a drizzle of oil and S&P.
Nick’s Pick | BBQ Chicken Thighs - Step #6 Plate your dish
Step 6: Plate your dish
Divide the potato salad and chicken between your plates. Garnish with the remaining scallions and lemon wedges. Bon appétit!