Ingredients Jump to Instructions ↓

  1. 2 cups 220g / 7.8oz Shredded carrots

  2. 2 cups 220g / 7.8oz Shredded parsnips or carrots

  3. 1 cup 62g / 2 1/5oz Frozen corn kernels

  4. 2 tablespoons 30ml Light brown sugar - (firmly packed)

  5. 2 Garlic cloves - minced

  6. 2 teaspoons 10ml Paprika

  7. 1 teaspoon 5ml Dry mustard

  8. 1/2 teaspoon 2 1/2ml Ground ginger

  9. 1/4 teaspoon 1 1/3ml Cayenne pepper

  10. 1 teaspoon 5ml Salt

  11. 2 tablespoons 30ml Rice vinegar

  12. 3/4 cup 177ml Apple juice

  13. 1 tablespoon 15ml Ketchup

  14. 1 tablespoon 15ml Olive oil

  15. 1 1/2 lbs 681g / 24oz Bone-in chicken breasts, with skin

  16. 2 Scallions - slivered

  17. 2 tablespoons 30ml Chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling water, cook the carrots, parsnips, and corn until the carrots are crisp-tender, about 5 minutes. Drain well.

  2. Meanwhile, in a small bowl, combine the brown sugar, garlic, paprika, mustard, ginger, cayenne, and 1/4 teaspoon of the salt. In a large bowl, combine 1 1/2 tablespoons of the brown sugar mixture, the vinegar, apple juice, ketchup, oil, and the remaining 3/4 teaspoon salt. Set the dressing aside.

  3. Preheat the grill. Using your fingers, gently separate the skin from the chicken meat, leaving one side attached. Sprinkle the remaining brown sugar mixture over the chicken flesh and replace the skin. Place the chicken on the grill, skin-side up. Cover and grill at medium, or 6 inches from the heat, turning the chicken every 6 minutes, for 18 minutes, or until the chicken is cooked through. When the chicken is cool enough to handle, remove and discard the skin and shred the meat with your fingers.

  4. Add the shredded chicken to the bowl of dressing along with the carrots, parsnips, corn, and scallions, tossing to combine. Divide among 4 plates, sprinkle the pecans over, and serve warm or at room temperature.

  5. This recipe yields 4 servings.


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