Hauts de cuisse de poulet grillés érable-chipotle enveloppés de bacon

Spéciale

Épicé

Rapido

avec maïs façon Elotes et légumes grillés

10 min

Difficulté: 2/3

Allumez le barbecue! Ce souper est rempli de goûts incroyables : lime, chipotle et érable. Tout cela pour rehausser le poulet, les légumes, les patates douces et le maïs. Un petit avertissement : Il n'y aura probablement pas de restes. Ingrédients : Maïs • Patate douce • Haut de cuisse de poulet • Courgette • Poivron • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Limes • Sirop d'érable • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Coriandre • Poudre de chipotle.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Zesteur

Grand bol

Petit bol

Pinceau à pâtisserie en silicone

Tags

30-min-or-less

Épicé

Rapido

Ingrédients

Haut de cuisse de poulet

270 g

Tranches de bacon

100 g

Épi de maïs

2 unit(s)

Courgette

1 unit(s)

Mayonnaise

2 tbsp

Lime

1 unit(s)

Poudre de chipotle

4 g

Sirop d'érable

2 tbsp

Coriandre

7 g

Feta, émietté

0.25 cup

Poivron

1 unit(s)

Patates douces

2 unit(s)

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat the grill to medium-high (approx. 500°F).
Halve zucchini.
Quarter pepper, then core.
Husk corn.
Cut sweet potatoes into 1/2-inch rounds.
Roughtly chop cilantro.
Zest lime, then cut into wedges.
To a small bowl, add lime zest and mayo. Stir to combine, then set aside.

To a large bowl, add sweet potatoes, corn, zucchini and pepper. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
To another small bowl, add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.

Pat chicken dry with paper towels. Season with salt and pepper.
Brush chicken with half the lime mayo, then wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
Place chicken on a baking sheet, then set aside.

Add corn to one side of the grill. Close lid and grill 8-10 min, turning occasionally, until tender and grill-marked, 8-10 min.
Add peppers and zucchini to the other side of the grill. Close lid and grill 9-12 min, flipping once, until veggies are tender-crisp.
Once cooked, transfer veggies to a clean baking sheet. Cover to keep warm.

Add chicken to one side of the grill. Reduce heat to medium. Close lid and grill 6-8 min per side, flipping once, until chicken is cooked through.**
Add sweet potatoes to the other side of the grill. Close lid and grill 14-16 min, flipping once, until grill-marked and tender.
Brush maple-chipotle sauce over chicken. Flip chicken, then brush other side with sauce. Grill 30 sec, until sauce caramelizes. Flip and repeat on other side. (NOTE: Repeat with any extra sauce, if you like.)
Transfer to the baking sheet with veggies. Cover to keep warm.

Spread remaining lime mayo all over corn. Sprinkle a pinch of chipotle powder over corn, if you like.
Top corn with feta and half the cilantro.
Slice zucchini and peppers.
Divide chicken, veggies and corn between plates.
Sprinkle remaining cilantro over top.