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Honey Lavender Lemonade, Chipotle BBQ Grilled Chicken and Apple Slaw with Mint Vinaigrette

Honey Lavender Lemonade, Chipotle BBQ Grilled Chicken and Apple Slaw with Mint Vinaigrette
Cook Time
2h 30 min
Yields
8 servings

This winning recipe from the second episode of Top Chef Canada Season 2 is a spring and summer favourite, taking the conventional barbeque experience to a gourmet level.

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ingredients

Honey Lavender Lemonade

1
cup sugar
1
cup water
2
Tbsp lavender flowers, dried
½
cup honey
¼
tsp citric acid
7
cup cold water
2
cup lemon juice (approx. juice of 8 lemons)

BBQ Sauce

2
Tbsp vegetable oil
3
sweet onions, diced
3
L ketchup
cup chipotle in adobo sauce
1
Tbsp mustard powder
1
cup brown sugar
2
cup apple cider vinegar
salt and pepper

Chipotle BBQ Grilled Chicken

1
L buttermilk
3
clove garlic, smashed
cup chipotle in adobo sauce
1
tsp black pepper
8
chicken thighs, deboned, skin on
vegetable oil for grilling
salt
barbeque sauce

Mint Vinaigrette

3
Tbsp sugar
¼
cup white vinegar
2
bunch mint, leaves picked for Apple Slaw recipe, stems reserved
3
clove garlic, sliced
2
shallots, sliced
3
Tbsp extra virgin olive oil

Apple Slaw

½
green cabbage, julienned
2
Tbsp salt, plus extra for seasoning
2
Granny Smith apples, julienned
mint leaves from Mint Vinaigrette recipe, finely chopped
Mint Vinaigrette
pepper

Assembly

1
Honey Lavendar Lemonade
1
Chipotle BBQ Grilled Chicken
1
Apple Slaw with Mint Vinaigrette
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directions

Step 1

Place sugar and water in a small pot over medium heat. Bring to a boil and remove once sugar dissolves.

Step 2

Add lavender flowers, honey and citric acid to pot, stir. Set aside to cool.

Step 3

Place water and lemon juice in a large pitcher. Strain honey lavender syrup, add to pitcher and stir. Place in fridge until serving.

Step 4

Heat oil in a large pot over medium heat. Add onions, season with salt and pepper, sauté until caramelized, approximately 7- 10 minutes.

Step 5

Add remaining ingredients, stir to incorporate. Simmer for 1 ½ hours.

Step 6

Puree with immersion blender until smooth, set aside until grilling chicken.

Step 7

Place buttermilk, garlic, chipotle with adobo sauce and black pepper in a blender. Puree until smooth.

Step 8

Place chicken thighs in a large container. Add buttermilk adobo mixture, massage into chicken and place in fridge to marinate overnight.

Step 9

Preheat grill to medium heat and brush with vegetable oil.

Step 10

Remove chicken from marinade, season with salt and place on grill.

Step 11

Grill chicken 3-4 minutes per side, lower heat to medium-low and baste with BBQ Sauce.

Step 12

Continue to grill at medium low heat for 6-8 minutes, flipping chicken and basting until chicken is cooked.

Step 13

Remove from heat, tent with foil to keep warm.

Step 14

Place sugar and vinegar in a small pot over medium heat. Bring to a boil until sugar dissolves. Remove from heat.

Step 15

Add mint stems, garlic and shallots, stir. Set aside for 10 minutes to infuse flavour and cool.

Step 16

Strain vinegar and sugar mixture into a medium bowl.

Step 17

Slowly whisk olive oil into the mixture, set aside until assembling Apple Slaw.

Step 18

Place cabbage and salt in a large bowl. Toss, set aside for 30 minutes to wilt cabbage.

Step 19

Rinse salt from cabbage, strain, pat dry and place in a large bowl.

Step 20

Add apples, Mint Vinaigrette and mint leaves to cabbage. Season with salt and pepper. Toss and set aside until assembly.

Step 21

Place one piece of BBQ Grilled Chicken on a plate.

Step 22

Spoon Apple Slaw with Mint Vinaigrette beside BBQ Grilled Chicken.

Step 23

Serve with a cold glass of Honey Lavender Lemonade.

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