Protein Swap | Spicy BBQ Jerk Chicken
with Creamy Pineapple Kohlrabi Slaw
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Jerk spices are to Jamaican cuisine what drum and bass are to reggae music. The hot and spicy meat is a perfect match for roasted potatoes and a slaw that combines crisp kohlrabi and apple with the tropical taste of pineapple juice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Scallion
- 1 Kohlrabi
- 1 Apple
- 450g Potatoes
- 15ml Pineapple juice
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)
Contains: Eggs • Sulphites
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
30 g
Saturated Fat
3 g
Sodium
720 mg
Total Carb
62 g
Sugars
14 g
Protein
45 g
Fibre
9 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning.
- Peel and cut the kohlrabi into matchsticks (or halve and thinly slice).
- Thinly slice the scallion crosswise.
Make the pineapple sauce & slaw
- In a small bowl, combine the mayo, pineapple juice, remaining vinegar and S&P.
- In a large bowl, combine the kohlrabi, apple, scallion, ½ the pineapple sauce and S&P.
Plate your dish
- Divide the potatoes, chicken and slaw between your plates.
- Serve the remaining pineapple sauce on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
