Grilled Chicken with Kimchi, Peach and Cucumber Salad
Prep Time
Cooking Mode
This summer we’re all about quick and easy grilling – with a little something extra. Ripe peaches and grilled chicken with kimchi are a trio that will bring spicy-sweet flair to the weeknight dinner table.
2 cups store-bought kimchi
6 peaches, cut into wedges, divided (see note)
2 garlic cloves, peeled
2 tbsp vegetable oil
1 ⅓ lb boneless, skinless chicken thighs
1 English cucumber, sliced into half-moons
1 avocado, peeled and diced
1 cup cilantro leaves and stems, coarsely chopped
2 green onions, thinly sliced
2 cups store-bought kimchi
6 peaches, cut into wedges, divided (see note)
2 garlic cloves, peeled
2 tbsp vegetable oil
1 ⅓ lb boneless, skinless chicken thighs
1 English cucumber, sliced into half-moons
1 avocado, peeled and diced
1 cup cilantro leaves and stems, coarsely chopped
2 green onions, thinly sliced
Directions
1Drain the kimchi in a sieve set over a bowl to extract as much liquid as possible. In a small food processor, purée ½ cup (125 mL) of the kimchi with all of the kimchi liquid, 3/4 cup peach wedges (about 1 peach), garlic cloves and oil until as smooth as possible. Season with salt and pepper.
2Pour half of the kimchi purée into a bowl. Add chicken, and toss to coat well. Cover and let marinate in the refrigerator for 30 min. or up to 8 hrs. Reserve remaining purée for the salad.
3Preheat the grill to high heat. Clean and oil the grate.
4Reduce the heat of the barbecue to medium-low. Place the chicken on the grill (discard used marinade). Close the lid and cook for 4 to 5 min. on each side, or until cooked through.
5Meanwhile, in a large bowl, combine the remaining kimchi and peach wedges with the cucumber, avocado, cilantro and green onions.
6Place the grilled chicken over the salad. Drizzle with the reserved kimchi purée.
Tips
1
For even more flavour, or if the peaches are not ripe, cut them in half and grill them on the barbecue before cutting them into wedges.
Disclaimer
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Personal Note
Personal Note
