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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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    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


  • 4
    boneless chicken thighs with skin
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    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


  • 2
    crushed garlic cloves
  • 1/2
    chopped white onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 2 Tbsp.
    (30 mL)
    rice vinegar
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    soya sauce
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    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    $2.98 ea.

    SELECTED SIZES SELECTED VARIETIES


    HUY FONG SRIRACHA SAUCE

    HUY FONG SRIRACHA SAUCE

    $3.48 ea.

    740 ml SELECTED VARIETIES


    VH SAUCES

    VH SAUCES

    $1.98 ea.

    341 - 380 ml SELECTED VARIETIES


  • green onion sauce


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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE



  • juice and fat from the cooled down papillote

  • green part of the green onion bunch
  • 2 Tbsp.
    (30 mL)
    fish sauce
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    SHARWOOD'S SAUCE

    SHARWOOD'S SAUCE

    $2.98 ea.

    250 - 395 ml SELECTED VARIETIES


  • pepper relish

  • 1
    large chopped white onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 2
    large diced red peppers
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 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 cucumber and japanese turnips


    Flyer Deal  (1)
    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $2.49 ea.

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1
    sliced English cucumber
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $2.49 ea.

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 4
    white Japanese turnips sliced into rings with leaves
  • 1 tsp.
    (5 mL)
    chopped habanero pepper
  • 2 Tbsp.
    (30 mL)
    rice vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2
    bunch of chopped mint
  • 1
    bunch of chopped green onions
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA 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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