BBQ Chicken, Grilled Vegetables + Poutine

– 4 bone-in, skin-on chicken thighs, about 1 1⁄2 pounds (750 g) total
– 1 1/2 tablespoon extra-virgin olive oil

Spice Rub:
– 1 1⁄2 teaspoons dried oregano
– 1 1⁄2 teaspoons garlic powder
– 1 1⁄2 teaspoons paprika
– 1 teaspoon dried thyme
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne powder
– 1/2 teaspoon red pepper flakes (optional)
– Salt & Pepper to taste
– BBQ sauce of your choice

Directions
1. In a small bowl, combine all the spice rub ingredients, mixing well.
2. Coat the chicken thighs all over with the olive oil and sprinkle rub on both sides.
3. Set the seasoned thighs on a rack over a plate or tray and refrigerate, uncovered, for 8 to 24 hours.
4. Preheat grill to high. Remove the chicken from the fridge and allow to come to room temperature
5. Place chicken skin side down on the grill and cook on both sides until the skin has become golden brown with an interior temperature of 165°
6. In the final 5 minutes of grilling, baste chicken with BBQ sauce

– 8 -12 wooden or bamboo skewers
– 4 medium zucchini*
– 4 medium red onion*
– 2 red bell pepper*
– 2 yellow bell pepper*
– 2 orange bell pepper*
– Olive oil
*Zucchini, red onion & bell peppers should all be cut into 1-inch pieces

Ingredients – Salsa Verde
– 1 large bunch mixed soft fresh herbs – basil, flat-leaf parsley and mint
– 1 clove garlic, peeled
– 2 tablespoons capers, drained
– 3 gherkin pickles
– 2-3 anchovy fillets, finely sliced
– 1 tablespoon of Dijon mustard
– 4 tablespoons extra virgin olive oil
– 1-2 tablespoons red wine vinegar

Directions
1. Soak skewers in water for 10 to 20 minutes.
2. Preheat grill to medium heat and lightly oil the grate.
3. Skewer vegetables by alternating between zucchini, red onion & bell peppers.
4. Prepare the Salsa Verde by combining ingredients in a food processer and pulse until desired consistency
5. Cook skewers for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat and drizzle with Salsa Verde. Serve extra sauce on the side.

Gravy:
– 5 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 1 ½ cups beef broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon Worcestershire sauce
– 1 garlic clove, grated
– Salt & Pepper

Fries:
– 8-10 large Yukon Gold potatoes, scrubbed & sliced into matchsticks
– Oil (canola or vegetable)
– 1 cup white cheddar cheese curds
– Salt & Pepper
– Garnish: 1 tablespoon of fresh chopped chives

Directions
Gravy:
1. Melt butter in a saucepan over medium heat
2. Once the butter begins to foam, whisk in flour until well combined and no white specks remain
3. Slowly pour in broth, whisk well and bring to a boil
4. Reduce heat to a simmer and cook until thickened and reduced by half (approx. 20 minutes)
5. Stir in vinegar, Worcestershire and garlic
6. Season with salt and pepper to taste

Fries (Baked):
1. Place cut potatoes in a bowl of hot water and soak (approx. 30 minutes)
2. Heat oven to 450*F
3. Drain and dry fries thoroughly after soaking and before seasoning
4. Generously oil and season the potatoes and spready evenly in a single layer over 1-2 baking sheets
5. Bake for 25 minutes, tossing halfway through until potatoes are brown and crispy

Assembly:
1. Transfer fries to a serving dish. Top with cheese curds and drizzle with warm gravy.
2. Garnish with fresh chopped chives