Sticky BBQ Chicken

and Courgette Salad

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Low-Carb
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Low-Carb
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Instructions

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1 Make marinade

Preheat the oven to 225°C. in a bowl, mix together peeled and crushed garlic, honey, soy sauce, olive oil and sweet chilli sauce. Add the chicken thighs and massage well with your hands to make sure they are all well coated in the marinade.

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2 Roast Chicken

Place the chicken on a roasting casserole .Season with salt and pepper. Roast in the oven for 25-30 minutes or until cooked through and crispy on top.

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3 Make Salad

Meanwhile, gently cut zucchini with a potato peeler into thin ribbons. Rinse and pat dry rocket and mint leaves. Cut feta to cubes. Mix salad in a bowl. Season with oil, lemon juice and freshly ground black pepper. Serve with the crispy barbecue chicken.

Tips for fussy eaters

Go easy with the sweet chilli sauce. Add some rice on the side.

Pro tip

Slit the chicken before marinating to infuse the flavor more. You can marinate for up to 24 hours in advance.

Delicious barbecue flavours, with or without the grill!

Cooking Time: 35 min

Cals 469 · Prot 38.8 · Carbs 13.5 · Fat 28.9

Ingredients

Number of people

Chicken

Chicken thighs, with bone and skin 800 Grams
Garlic cloves 2 Pieces
Honey 20 Grams
Soy sauce 15 ML
Sweet chilli sauce 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.75 Tsp

Salad

Zucchini, large 1 Pieces
Rocket 40 Grams
Fresh mint 10 Grams
Feta cheese 80 Grams
Lemon 1 Pieces
Olive oil 1 Tbsp
Black pepper 0.25 Tsp

Delicious barbecue flavours, with or without the grill!

Cooking Time: 35 min

Cals 469 · Prot 38.8 · Carbs 13.5 · Fat 28.9

Instructions

photo

1 Make marinade

Preheat the oven to 225°C. in a bowl, mix together peeled and crushed garlic, honey, soy sauce, olive oil and sweet chilli sauce. Add the chicken thighs and massage well with your hands to make sure they are all well coated in the marinade.

photo

2 Roast Chicken

Place the chicken on a roasting casserole .Season with salt and pepper. Roast in the oven for 25-30 minutes or until cooked through and crispy on top.

photo

3 Make Salad

Meanwhile, gently cut zucchini with a potato peeler into thin ribbons. Rinse and pat dry rocket and mint leaves. Cut feta to cubes. Mix salad in a bowl. Season with oil, lemon juice and freshly ground black pepper. Serve with the crispy barbecue chicken.

Tips for fussy eaters

Go easy with the sweet chilli sauce. Add some rice on the side.

Pro tip

Slit the chicken before marinating to infuse the flavor more. You can marinate for up to 24 hours in advance.

Ingredients

Number of people

Chicken

Chicken thighs, with bone and skin 800 Grams
Garlic cloves 2 Pieces
Honey 20 Grams
Soy sauce 15 ML
Sweet chilli sauce 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.75 Tsp

Salad

Zucchini, large 1 Pieces
Rocket 40 Grams
Fresh mint 10 Grams
Feta cheese 80 Grams
Lemon 1 Pieces
Olive oil 1 Tbsp
Black pepper 0.25 Tsp
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