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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
Indulge in Curtis Stone's succulent BBQ chicken served with a vibrant carrot-zucchini slaw during perfect grilling weather.
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
  • 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
  • 200g carrot
  • 1/2 medium red onion, very thinly sliced
  • 1/4 bunch fresh coriander, leaves and stems separated, leaves coarsely chopped
Instructions:
  • In a small heavy saucepan, warm 2 teaspoons of oil over medium heat. Sauté the onion, stirring often, for 4 minutes until tender. Add garlic and cook for 1 minute until fragrant.
  • Combine vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper, and cayenne in a pot. Bring to a high simmer. Reduce heat to medium-low and simmer for 15 minutes until slightly thickened. Set aside 1/4 cup of the sauce for basting.
  • Preheat the barbecue to medium-high. Rub chicken with 1 tablespoon of oil and season with salt and pepper. Grill chicken with the hood closed (if using a hooded barbecue), basting with 1/4 cup of barbecue sauce every so often, for 2-3 minutes per side until perfectly cooked and slightly charred on the outside while remaining juicy.
  • Whisk together mayonnaise and vinegar in a small bowl until smooth. Season to taste.
  • Gently mix zucchini, carrots, onion, and coriander in a bowl. Add dressing to coat. Season with salt and pepper.
  • Plate the chicken and slaw, then drizzle with the remaining barbecue sauce before serving.

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