Sticky BBQ Chicken with Asian Slaw

Sticky, smoky and full of flavour, this BBQ chicken is one of those easy dinners that feels a little more special. Serve it over fluffy jasmine rice with a crunchy Asian slaw and plenty of fresh lime

Serves: 4 Prep Time: 20 minutes + marinating Cook Time: 15–20 minutes

Ingredients

Sticky BBQ Chicken

8 boneless, skinless chicken thighs

80 ml soy sauce

50 g honey

1 tbsp brown sugar

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp fresh lime juice

Finely grated zest of 1 lime

1 tsp Sriracha or chilli flakes, optional

To Serve

300 g jasmine rice

Lime wedges

Crunchy Asian Slaw

300 g white cabbage, finely shredded

100 g red cabbage, finely shredded

1 carrot, julienned or grated

2 spring onions, thinly sliced, divided

1 small bunch coriander, chopped, reserving some whole leaves for serving

Slaw Dressing

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp soy sauce

1 tsp honey

1 tbsp fresh lime juice

½ tsp fresh ginger, finely grated

To Finish

1 tbsp sesame seeds, toasted

Method

1. Make the marinade

Whisk together the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, lime juice, lime zest and Sriracha or chilli flakes, if using. Divide the marinade evenly between two bowls or containers before adding the chicken.

2. Marinate the chicken

Add the chicken thighs to one portion of the marinade and turn to coat well. Cover and refrigerate for at least 30 minutes, or up to 24 hours. Keep the second portion completely separate and refrigerated for basting.

3. Cook the rice

Cook the jasmine rice according to the packet instructions. Keep warm until ready to serve.

4. Prepare the slaw

Combine the white cabbage, red cabbage, carrot, half the sliced spring onions and chopped coriander in a large bowl. Whisk together the rice vinegar, sesame oil, soy sauce, honey, lime juice and ginger. Keep the dressing separate until just before serving.

5. Cook the chicken

Preheat a BBQ or grill pan to medium-high heat. Remove the chicken from its marinade and cook for

approximately 4–5 minutes per side, or until almost cooked through and nicely charred.

6. Add the sticky glaze

Brush the chicken generously with the reserved, untouched marinade during the final few minutes of cooking, turning regularly. Continue until the chicken is cooked through, glossy and deeply caramelised. Do not use the marinade that held the raw chicken for basting unless it has been boiled first.

7. Dress the slaw

Just before serving, toss the slaw with the dressing. Add the remaining spring onion and a few whole coriander

leaves.

8. Rest and serve

Rest the chicken for a few minutes, then slice if desired. Serve over jasmine rice with the crunchy slaw. Finish with toasted sesame seeds, whole coriander leaves and fresh lime wedges.

Notes

No BBQ?

A hot grill pan or oven grill works well too. The aim is good charring and caramelisation.

Make ahead

The chicken can be marinated up to 24 hours ahead. The slaw vegetables can be shredded a day ahead, but keep the dressing separate and toss just before serving so the slaw stays crunchy.

Storage

Leftover cooked chicken can be refrigerated for up to 3 days. Undressed slaw keeps for up to 2 days; once dressed, it is best eaten within a few hours.

From My Kitchen

Keep the final basting until the chicken is nearly cooked. The honey and brown sugar caramelise quickly, so finishing the chicken with the glaze gives you those lovely sticky, charred edges without burning the sauce.