Recipe

Asian BBQ Chicken

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Asian BBQ Chicken

Chicken coated in an Asian braai sauce served with toasted garlic rolls and fresh slaw.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • 3 tbsp x butter (from your pantry, for the garlic rolls)
  • 2 cloves x garlic – peel, grate finely & chop
  • 10g x fresh parsley – chop leaves finely
  • 2 x gourmet hotdog rolls
  • 50ml x Plum Sauce
  • 300g x chicken fillets
  • 4 x skewers
  • ¼ x red cabbage – slice thinly
  • 2 x spring onions – slice thinly at an angle
  • 1 x carrots – peel & grate coarsely
  • 5g x fresh coriander – chop leaves roughly
  • 60ml x Mayonnaise
  • 30ml x Soy Sauce
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 6 tbsp x butter (from your pantry, for the garlic rolls)
  • 4 cloves x garlic – peel, grate finely & chop
  • 20g x fresh parsley – chop leaves finely
  • 4 x gourmet hotdog rolls
  • 100ml x Plum Sauce
  • 600g x chicken fillets
  • 8 x skewers
  • ½ x red cabbage – slice thinly
  • 4 x spring onions – slice thinly at an angle
  • 2 x carrots – peel & grate coarsely
  • 10g x fresh coriander – chop leaves roughly
  • 120ml x Mayonnaise
  • 60ml x Soy Sauce
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Garlic rolls: Gently melt the butter (see quantity above) in a small pot on low heat. Add the parsley and ¾ of the garlic and season with salt and pepper. Make an incision along the length of your hotdog rolls. Use a teaspoon to spoon the garlic butter into the incision, cover the rolls in tin foil and bake in the oven for 4-5 minutes.

Step 4

Chicken: Season your chicken fillets with salt and pepper and mix through along with your plum sauce and soy sauce. Thread the chicken fillets onto the skewers in a zig-zag manner to create chicken skewers. Place on a tin foil-lined baking tray and cook for 6-8 minutes. Add the rest of the sauce and cook for another 2-4 minutes until cooked through.

Step 5

Slaw: Mix together red cabbage, spring onions, carrots and coriander and dress with the REST of the garlic, lemon zest, lemon juice and a glug of olive oil. Season with salt and pepper and mix through your mayonnaise.

Step 6

Serve the chicken skewers with the garlic rolls and slaw on the side.