Search
chicken | main course

Grilled Beer & Honey Chicken with Barley & Lentil Salad

Prep Time: 30 minutes Cooking Time: 30 minutes 8 servings

Ingredients

2.5 lb | bone-in skinless chicken thighs
4 cups | 950 ml chicken broth, low sodium
1/4 cup | 60 ml cider vinegar
1 cup | 240 ml beer
3 tbsp | 45 ml honey
3 tbsp | 45 ml Dijon mustard
3 garlic cloves, minced
1/4 cup | 60 ml parsley, minced
1 tsp | 5 ml black pepper, freshly ground
1/2 tsp | 2.25 ml salt
1/2 cup | 120 ml barley, hulled, dry
1 cup | 240 ml onion, chopped
2 cups | 475 ml zucchini, chopped
1 cup | 240 ml carrots, grated
1/4 cup | 60 ml sunflower seeds, dried, shelled
6 springs dill, (optional garnish)
Dressing
2 tbsp | 30 ml apple cider vinegar
1 tbsp | 15 ml canola oil
1/4 cup | 60 ml dill, fresh, minced
1 tsp | 5 ml black pepper, freshly ground

Directions

Make marinade by combining vinegar, beer, honey, Dijon mustard, 2 minced garlic cloves, parsley, black pepper and salt in jar with lid. Shake and pour over chicken pieces in a ziploc bag. Seal bag and carefully flip bag around to distribute marinade. Marinate in the refrigerator for 1-2 hours and preferably overnight.
Bring chicken broth to a boil. Stir in barley and lentils. Cover and cook 20 minutes or until tender according to package directions. Do not overcook as they will become mushy. Drain any remaining broth and set aside to cool.
Chop onion, zucchini and carrots and mince last garlic clove and add to large bowl. Mix in cooked barley and lentils. Add dressing ingredients ( cider vinegar, canola oil, freshly ground black pepper and minced dill weed) and top with sunflower seeds.
Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking.
To serve mound chicken in centre of platter. Spread barley lentil salad around outside and garnish with sprigs of dill weed (optional). You may also make individual salad plates using the same approach.

*Notes: Hulled barley is not the same as pot or pearl barley. It is less refined and only has the outer husk removed and is therefore the most nutritious barley. It isn’t as widely available as pot or pearl barley but should be available at health food stores. If you can’t find it replace with pot barley which is less refined than pearl barley.

Recipe and photography courtesy of Chicken Farmers of Canada.

Rate this recipe