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Barbecue chicken with carrot-zucchini slaw
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious BBQ chicken with carrot-zucchini slaw - a perfect family meal.
Ingredients:
  • 9.20 gm olive oil, plus 1 tbsp extra
  • 1/4 small-medium brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125.00 ml Cornwall's cider vinegar
  • 130.00 gm Brand tomato sauce squeezy
  • 82.50 gm water
  • 32.00 gm Brand brown sugar
  • 9.15 gm Brand worcestershire sauce
  • 8.85 gm Brand dijon mustard
  • 0.60 gm sea salt
  • 1/8 tsp freshly ground black pepper
  • Pinch of Brand cayenne pepper
  • 400g (about 2 small-medium) RSPCA approved chicken breast fillets, each sliced through the centre lengthways into 2
  • 61.88 gm Brand whole egg mayonnaise
  • 3 tsp Cornwall’s cider vinegar
  • 180g zucchini
  • 2 medium carrots (200g total), cut into thin matchstick-size strips
  • 1/2 medium red onion, very thinly sliced
  • 1/4 bunch fresh coriander, leaves and stems separated, leaves coarsely chopped
Instructions:
  • Heat 2 teaspoons of oil in a small heavy saucepan over medium heat. Sauté the onion, stirring often, for 4 minutes until tender. Add garlic and cook for 1 more minute until fragrant.
  • Combine the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper, and cayenne in a pot. Bring to a simmer over high heat, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 15 minutes until the sauce slightly thickens. Remove from heat and set aside 1/4 cup of sauce for basting. (Refer to Note.)
  • Preheat the barbecue to medium-high. Drizzle chicken with 1 tablespoon of oil. Season with salt and pepper. Grill the chicken, brushing with 1/4 cup barbecue sauce, for 2-3 mins on each side with the hood closed for hooded barbecues until charred on the outside and juicy inside.
  • In a small bowl, smoothly combine the mayonnaise and vinegar. Season to perfection.
  • Combine zucchini, carrots, onion, and coriander in a large bowl. Toss with dressing until coated. Season with salt and pepper to taste.
  • Plate the chicken and slaw, then drizzle with the remaining barbecue sauce before serving.

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