Barbecue chicken with carrot-zucchini slaw

Recipes / Meat

For a balanced and tasty family meal, try this barbecue chicken and carrot-zucchini slaw recipe.

Recipe «Barbecue chicken with carrot-zucchini slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, plus 1 tbsp extra, 1/4 small-medium brown onion, finely chopped, 1 clove garlic, finely chopped, 1/2 cup Cornwall's cider vinegar, 1/2 cup Coles Brand tomato sauce squeezy , 1/3 cup water, 2 tbsp Coles Brand brown sugar, 1 1/2 tsp Coles Brand worcestershire sauce , 1 1/2 tsp Coles Brand dijon mustard, 1/4 tsp sea salt, 1/8 tsp freshly ground black pepper, Pinch of Coles Brand cayenne pepper, 400g RSPCA approved chicken breast fillets, each sliced through the centre lengthways into 2, 1/4 cup Coles Brand whole egg mayonnaise, 3 tsp Cornwall’s cider vinegar
, 1 medium zucchini, cut into thin matchstick-size strips.

Ingredients:

  • 2 tsp olive oil, plus 1 tbsp extra 
  • 1/4 small-medium brown onion, finely chopped 
  • 1 clove garlic, finely chopped 
  • 1/2 cup Cornwall's cider vinegar 
  • 1/2 cup Coles Brand tomato sauce squeezy 
  • 1/3 cup water 
  • 2 tbsp Coles Brand brown sugar 
  • 1 1/2 tsp Coles Brand worcestershire sauce 
  • 1 1/2 tsp Coles Brand dijon mustard 
  • 1/4 tsp sea salt 
  • 1/8 tsp freshly ground black pepper 
  • Pinch of Coles Brand cayenne pepper 
  • 400g RSPCA approved chicken breast fillets, each sliced through the centre lengthways into 2 
  • 1/4 cup Coles Brand whole egg mayonnaise 
  • 3 tsp Cornwall’s cider vinegar
 
  • 1 medium zucchini, cut into thin matchstick-size strips 
  • 2 medium carrots , 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

  1. In a small heavy saucepan, heat 2 teaspoons of the oil over medium heat. Add the onion and cook, stirring often, for 4 mins, or until tender. Stir in the garlic and cook for 1 min or until garlic is tender.
  2. Stir in the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper and cayenne. Bring to a simmer over high heat. Reduce heat to medium-low and simmer uncovered, stirring often, for 15 mins or until the sauce reduces and thickens slightly. Remove from heat. Reserve 1/4 cup sauce for basting. (See Note.)
  3. Heat the barbecue on medium-high. Coat chicken with remaining tablespoon oil and season with salt and pepper. Place chicken on the grill, close the hood for hooded barbecues, and cook chicken, basting occasionally with reserved 1/4 cup barbecue sauce, for 2-3 mins each side or until cooked through and slightly charred on the outside but still juicy.
  4. Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
  5. Using your hands, gently toss the zucchini, carrots, onion and coriander leaves and stems in a large bowl to combine. Toss the slaw with enough dressing to coat. Season to taste with salt and pepper.
  6. Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.