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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

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Ingredients

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  • chicken

  • 4
    boneless chicken thighs with skin
  • 2
    crushed garlic cloves
  • 1/2
    chopped white onion
  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 2 Tbsp.
    (30 mL)
    soya sauce
  • green onion sauce


  • juice and fat from the cooled down papillote

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

  • 1
    large chopped white onion
  • 2
    large diced red peppers
  • 2
    crushed garlic cloves
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    raisins
  • 1 Tbsp.
    (15 mL)
    tomato paste

  • salt and pepper
  • spicy cucumbers and japanese turnips

  • 1
    sliced English cucumber
  • 4
    white Japanese turnips sliced into rings with leaves
  • 1 tsp.
    (5 mL)
    chopped habanero pepper
  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 1/2
    bunch of chopped mint
  • 1
    bunch of chopped green onion
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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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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