Sticky BBQ Chicken

and Courgette Salad
Delicious barbecue flavours, with or without the grill!
Cals 1370 · Prot 92 · Carbs 36 · Fat 97
Low-Carb
Try Hello Chef Now
35 min
photo
Delicious barbecue flavours, with or without the grill!
Cals 1370 · Prot 92 · Carbs 36 · Fat 97
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Skin-on, bone-in chicken thighs
900 Grams
Garlic cloves
2 Pieces
Honey
20 Grams
Soy sauce
20 ML
Sweet chilli sauce
40 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Salad
Large zucchini
1 Piece
Rocket
20 Grams
Fresh mint
10 Grams
Feta cheese
100 Grams
Lemon
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Go easy with the sweet chilli sauce. Serve with rice!

Pro tip

Marinate overnight!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Make marinade

Preheat the oven to 200°C/180°C fan. Peel and crush the garlic. Add the garlic, honey, soy sauce, sweet chilli sauce and olive oil to a bowl. Mix thoroughly. Add the chicken thighs. Massage well with clean hands.
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2 Roast chicken

Add the chicken to a lined oven tray or to a wide baking dish. Season with salt and pepper. Roast in the oven for 25-30 min or until cooked through.
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3 Make salad

Meanwhile, using a peeler, shave the zucchini into ribbons. Rinse the rocket and mint leaves. Chop the feta
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4 Serve

Tumble the fetazucchinimint and rocket leaves with a squeeze of lemon juice, a drizzle of olive oil and a generous pinch of salt and pepper. Serve alongside the crispy barbecue chicken.

Tips for fussy eaters

Go easy with the sweet chilli sauce. Serve with rice!

Pro tip

Marinate overnight!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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