Grilled Beer & Honey Chicken with Barley & Lentil Salad

Grilled Beer & Honey Chicken with Barley & Lentil Salad

This dish is perfect to bring to a picnic. The hearty, nutritious salad pairs wonderfully with the beer and honey in the chicken marinade.

Ingredients

  • Serves: 8
  • Cook Time:

Grilled Beer & Honey Chicken with Barley & Lentil Salad:

  • 2.5 lb (1 kg) bone-in, skinless chicken thighs
  • 4 cups (1 L) low-sodium chicken broth
  • 1/4 cup (60 mL) cider vinegar
  • 1 cup (250 mL) beer
  • 3 tbsp (45 mL) honey
  • 3 tbsp (45 mL) Dijon mustard
  • 3 cloves garlic, minced
  • 1/4 cup (60 mL) parsley, minced
  • 1 tsp (5 mL) black pepper, freshly ground
  • 1/2 tsp (2.5 mL) salt
  • 1/2 cup (125 mL) barley, hulled, dry
  • 1/2 cup (125 mL) green lentils, dry
  • 1 cup (250 mL) onion(s), chopped
  • 2 cups (500 mL) zucchini, chopped
  • 1 cup (250 mL) carrot(s), grated
  • 1/4 cup (60 mL) sunflower seeds, dried, shelled
  • 6 sprigs 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

Instructions

Grilled Beer & Honey Chicken with Barley & Lentil Salad

  1. Make marinade by combining vinegar, beer, honey, Dijon mustard, 2 minced garlic cloves and parsley, black pepper and salt in jar with lid. Shake and pour over chicken pieces in a resealable bag. Seal bag and carefully flip bag around to distribute marinade. Marinate in the refrigerator for 1-2 hours and preferably overnight.

  2. 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

  3. 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. Top with sunflower seeds.

  4. 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.

  5. 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.

Dressing

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.

Nutrition Info

  • Per 410 g serving Amount
  • Calories 370
  • Protein 38 g
  • Fat 13 g
  • Saturated Fat 3 g
  • Carbohydrate 26 g
  • Fibre 5 g
  • Sugar 3 g
  • Cholesterol 125 mg
  • Sodium 400 mg
  • Per 410 g serving % Daily Value
  • Potassium 24
  • Calcium 6
  • Iron 25
  • Vitamin A 50
  • Vitamin C 30
  • Vitamin B6 44
  • Vitamin B12 32
  • Folate 47
  • Magnesium 34
  • Zinc 47

Stay Updated

Sign up for our newsletter today!

Alert!

Close
OK

Modal Title!

Close

Error!

Close
OK
Close
Cancel OK

Prompt

Close
Cancel OK

Confirm

Close
Cancel OK