Avo Mayo BBQ Chicken with Grilled Apricots

Howdy Gang!

So aren’t we all a little happier with this nice weather, epic sun shine and the fact that it’s finally summer .

Let’s be honest, we’re all a little happier because patio season is here and it’s finally appropriate weather to drink sangria. I know I’m not the only one who counts down for Sangria…

Unfortunately this isn’t a sangria post, I do however wish it was – so I’ll make a note to get working on that recipe.

Another highlight of good weather, is being able to bust out the BBQ. I can’t tell you how much I use the BBQ over the summer; it’s always convenient (unless it rains, because mine is not covered), you can literally cook everything on a grill and you get to be outside! Personally it doesn’t get better. At work, I’m in a hot kitchen and don’t get to be outside or even see much sunlight. So on my days off or before/after work, I’ll try to either eat a meal or actually cook outside, I find it so uplifting and energizing. Plus, here in Toronto we are blessed with only 2 -3 promising months of decent weather…..so I’d like to be outside as much as possible.

Summer grilling is clearly off and running over here and today I’m sharing a delicious chicken recipe that is easy enough to make any night of the week and it will appeal to anyone, even the pickiest of eaters!

I paired this chicken with grilled apricots, like I mentioned above: you can literally grill anything! I love grilling fruit: peaches, nectarines, pineapple, mango, grapefruit – you name it, it heightens any simple dish. Plus grilling fruit caramelizes the sugar, which makes it seem like such a treat.

In this recipe, I’m featuring Sir Kensingtons new Avocado Mayo that is the perfect addition to any chicken marinade. I appreciate how clean the ingredients are therefor it has a place in my kitchen.

Avo Mayo chix 2

Summer Grilled Chicken with Apricots
Yields 2 servings
{Paleo}

INGREDIENTS

For the Chicken:
½ cup Sir Kensington’s Avocado Mayo
Juice of 1 lemon
Zest of 1 lemon
1 Tbsp fresh thyme, finely chopped
1 Tbsp garlic powder
1 tsp ground turmeric
1 Tbsp Sir Kensington’s Dijon mustard
½ tsp salt
½ tsp black pepper
4 chicken thighs, skin on/bone in
For the Apricots:
5 apricots, halved and pitted
olive oil
salt and pepper
Additions:
Radishes, sliced
Arugula
Lemon Juice

METHOD

  1. For the chicken: In a medium bowl, whisk all the marinade ingredients together.
  2. Place chicken in a container and toss in the marinade. Seal with a lid and let marinade overnight (preferably) in the refrigerator.
  3. For the Apricots: When you’re ready to grill, you can start with the apricots.
  4. Toss them with a little olive oil, pinch of salt and black pepper.
  5. Heat your BBQ to medium heat, if you go by temperature – I let mine get to around 350 degrees.
  6. Place the apricots, cut side down and grill for 3 minutes. Then rotate and grill for another 2, so you are left with cross lines. You don’t want over cook them, you still want the apricots to have some bite.
  7. Time for the chicken, pull the chicken out of the fridge at least 15 minutes prior to grilling.
  8. Place your chicken thighs on the hot grill, skin side down for 6 minutes then flip over for another 6 minutes.
  9. Assembly: The chicken and apricots are a great addition to a weeknight meal, so I just kept the rest rather simple. Toss some arugula and raddish slices in lemon juice and place the chicken ad grilled apricots over top.

 

I hope everyone kicks off summer in some way or another, even if it’s just sitting on a patio with some sangria…..and this chicken:)

-Chef Steph

 

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