zzSticky Sticky Chicken

Shopping List: 

• Marinated Chicken Leg Quarters

• K&M Jasmine Rice

• Pineapple

• K&M Cabbage Slaw Mix

• Herb Bundle

• K&M Sesame Vinaigrette

• Sesame Seeds

• Broccoli

• Baby Bell Peppers

• K&M Ginger Scallion Sauce

• K&M Coconut Panna Cotta

• K&M Spicy Pineapple Compote

Pantry Items: 

• Vegetable Oil
• Salt & Pepper

Instructions:

Some Prep:

1. Remove chicken from package and blot dry with a paper towel. Preheat grill to medium-high.
2. Peel and cut pineapple into ¾ inch rings (it’s fine to keep the core to make things easy!). Lightly brush with oil. Visual instructions for cutting are on the attached tag!
3. Cut broccoli into quarters (for grilling) or florets (for roasting), removing the tough parts of the stem. Drizzle with 2 Tbsp of oil and season with 1 tsp salt. Add baby peppers to the broccoli.
4. Chop the cilantro (include some of the stems – the most flavorful part!) and slice the scallions on the bias (about ¼” thick) for the slaw. Set aside a tablespoon of each for garnishing later.
5. Toss the cabbage slaw mix, remainder of chopped cilantro and scallions and desired amount of sesame vinaigrette together. Taste and adjust seasoning with salt & pepper and return to the fridge to marinate.

Chef’s Tip: If you prefer a thicker sauce, simmer the ginger scallion sauce in a pot to reduce until slightly thickened, this will be poured over the grilled meat and pineapple before dinner!

For Grilling:

1. Preheat grill to medium high. Because this dinner gets a little “sticky”, we like to wipe the grill grates with a lightly oiled paper towel before placing items on to prevent sticking.
2. Grill chicken over the medium-high heat until desired color is achieved (15-20 minutes). Then, transfer to a cooler section of the grill to finish cooking (temperature should register 165ºF).
3. Grill the broccoli 8-10 minutes and add the peppers for just a few minutes at the end - we like the veggies a bit charred!
4. Grill pineapple for approximately 4 minutes per side, rotating partially to make pretty grill marks!

For Indoor Cooking:

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper for easier clean up. Place the chicken and sliced pineapple on the baking sheet and drizzle some of the remaining marinade over everything so the pineapple is well coated. Roast on the upper rack for 45 minutes to an hour or until the chicken is cooked through (165°F) and is very caramelized. Feel free to use the broiler the last few minutes if needed.
2. Spread the prepared broccoli and peppers evenly on a rimmed baking sheet and place on lower-middle rack. Roast for 15-20 minutes, until the broccoli has crispy edges and the peppers are cooked through.

To Serve:

Once everything is grilled (or roasted!), place on a serving platter, drizzle with ginger scallion sauce (see chef’s tip about reducing), sprinkle with two thirds of the sesame seeds and top with the reserved cilantro.

Right before you are ready to sit down and eat - heat the rice in the microwave with the lid slightly askew until steaming. Transfer to a serving dish, sprinkle with scallions and 1/3 of the sesame seeds.

Don’t forget the slaw in the fridge!

Coconut Panna Cotta:

Divide coconut panna cotta into small bowls. Top with spicy pineapple compote and a sprinkle of sesame seeds.

Chef’s tip: If you feel like getting fancy, run a knife around the edge of the cup and turn the panna cotta out, upside down, onto a serving plate. Spoon the pineapple compote over the top, sprinkle with sesame seeds, and serve family style!