Barbecue Chicken With Carrot-Zucchini Slaw


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

Serves: 4
Time to prep: 10 minutes
Time to cook: 30 minutes

Ingredients
  • 2 teaspoons olive oil, plus 1 tablespoon 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 tablespoon Coles Brand brown sugar
  • 1 1/2 teaspoons Coles Brand worcestershire sauce
  • 1 1/2 teaspoons Coles Brand dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of Coles Brand cayenne pepper
  • 400g (about 2 small-medium) chicken breast fillets, each sliced through the centre lengthways into 2
Carrot-Zucchini Slaw
  • 1/4 cup Coles Brand whole egg mayonnaise
  • 3 teaspoons Cornwall’s cider vinegar

  • 1 medium (180g) zucchini, cut into thin matchstick-size strips
  • 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

Method
  • 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.
  • 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.)
  • 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.
  • Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
  • 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.
  • Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.

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