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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.
Serves: 8
Cook Time: 30 min

Ingredients

Grilled Beer & Honey Chicken with Barley & Lentil Salad

2.5 lb bone-in, skinless chicken thighs
4 cups low-sodium chicken broth
¼ cup cider vinegar
1 cup beer
3 tbsp honey
3 tbsp Dijon mustard
3 cloves garlic, minced
¼ cup parsley, minced
1 tsp black pepper, freshly ground
½ tsp salt
½ cup barley, hulled, dry
½ cup green lentils, dry
1 cup onion(s), chopped
2 cups zucchini, chopped
1 cup carrot(s), grated
¼ cup sunflower seeds, dried, shelled
6 sprigs dill, (optional garnish)

Dressing

2 tbsp apple cider vinegar
1 tbsp canola oil
¼ cup dill, fresh, minced
1 tsp black pepper, freshly ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.

Helpful Tip

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
Calories370
Protein38 g
Fat13 g
Saturated Fat3 g
Carbohydrate26 g
Fibre5 g
Sugar3 g
Cholesterol125 mg
Sodium400 mg
Per 410 g serving % Daily Value
Potassium24
Calcium6
Iron25
Vitamin A50
Vitamin C30
Vitamin B644
Vitamin B1232
Folate47
Zinc47