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Grilled Chicken Thighs, Pepper Relish, Spicy Cucumbers and Japanese Turnips https://www.metro.ca/userfiles/image/recipes/cuisses-de-poulet-grillees-relish-de-poivrons-concombres-navets-japonais-epices-10079.jpg PT30M PT2H30M PT3H00M
CHICKEN: Braise in oven at 325°F (160°C) for 2 hours, in an aluminium papillote, and add a sheet of parchment paper on which to place the fat side of the thigh. On the BBQ, cook the papillote under and indirect flame, at medium heat, for 2 hours. Keep refrigerated. Also keep the juice and the cooking fat. GREEN ONION SAUCE: Mix the ingredients in a blender. Coat the thighs with that sauce. Grill. PEPPER RELISH: Cover and cook on low heat for 30 minutes. Keep chilled. SPICY CUCUMBERS AND JAPANESE TURNIPS: Salt the Japanese turnips and let stand for 30 minutes. Dry. Mix the rest of the ingredients and serve.
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Grilled Chicken Thighs, Pepper Relish, Spicy Cucumbers and Japanese Turnips

Grilled Chicken Thighs, Pepper Relish, Spicy Cucumbers and Japanese Turnips

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4
servings
0:30
Preparation
2:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • chicken


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    FRESH BREADED CHICKEN BREAST CUTLETS VALUE PACK

    FRESH BREADED CHICKEN BREAST CUTLETS VALUE PACK

    $6.99 /lb

    BONELESS SKINLESS 15.41/kg


    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST ROAST

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST ROAST

    $12.99 /lb

    SELECTED VARIETIES, DELI SLICED 2.86/100 g


    IRRESISTIBLES SLICED CHEESE OR IRRESISTIBLES ARTISAN SLICED DELI MEAT

    IRRESISTIBLES SLICED CHEESE OR IRRESISTIBLES ARTISAN SLICED DELI MEAT

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


  • 4
    boneless chicken thighs with skin
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    4.39/kg


  • 2
    crushed garlic cloves
  • 1/2
    chopped white onion
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    VIDALIA ONIONS

    VIDALIA ONIONS

    $3.99 ea.

    3 lb BAG PRODUCT OF U.S.A., No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 2 Tbsp.
    (30 mL)
    soya sauce
  • green onion sauce


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    VIDALIA ONIONS

    VIDALIA ONIONS

    $3.99 ea.

    3 lb BAG PRODUCT OF U.S.A., No. 1 GRADE



  • juice and fat from the cooled down papillote

  • green part of the green onion bunch
  • 2 Tbsp.
    (30 mL)
    fish sauce
  • pepper relish


    Flyer Deals  (2)
    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 1
    large chopped white onion
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    $3.99 ea.

    3 lb BAG PRODUCT OF U.S.A., No. 1 GRADE


  • 2
    large diced red peppers
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 2
    crushed garlic cloves
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    raisins
  • 1 Tbsp.
    (15 mL)
    tomato paste

  • salt and pepper
  • spicy cucumbers and japanese turnips


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    SEEDLESS CUCUMBER

    SEEDLESS CUCUMBER

    2 for $3.00

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


  • 1
    sliced English cucumber
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    SEEDLESS CUCUMBER

    2 for $3.00

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


  • 4
    white Japanese turnips sliced into rings with leaves
  • 1 tsp.
    (5 mL)
    chopped habanero pepper
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 1/2
    bunch of chopped mint
  • 1
    bunch of chopped green onions
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    Flyer Deal  (1)
    VIDALIA ONIONS

    VIDALIA ONIONS

    $3.99 ea.

    3 lb BAG PRODUCT OF U.S.A., No. 1 GRADE


Imprimer ma sélection

Preparation

CHICKEN:

Braise in oven at 325°F (160°C) for 2 hours, in an aluminium papillote, and add a sheet of parchment paper on which to place the fat side of the thigh.

On the BBQ, cook the papillote under and indirect flame, at medium heat, for 2 hours.

Keep refrigerated.

Also keep the juice and the cooking fat.

GREEN ONION SAUCE:

Mix the ingredients in a blender.

Coat the thighs with that sauce. Grill.

PEPPER RELISH:

Cover and cook on low heat for 30 minutes.

Keep chilled.

SPICY CUCUMBERS AND JAPANESE TURNIPS:

Salt the Japanese turnips and let stand for 30 minutes. Dry.

Mix the rest of the ingredients and serve.

Source : Chef Danny St-Pierre

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