Korean BBQ Chicken and Asian Slaw


Korean BBQ Chicken and Asian Slaw
Serves 4


1 Thumb ginger

2 Garlic cloves

1 Lime

1 Red chilli

30ml Dark soy

1 tbsp Sesame seeds

4 Chicken thighs boneless

2 tbsp Ketchup

2 tbsp Brown sauce

1 Red onion

3 Carrots peeled

1/2 Spring cabbage

1 Handful coriander

1 tbsp Sesame seeds

1 Handful salted peanuts

4 Bread rolls


Finely chop the ginger and garlic and scoop into a bowl.

Add the diced chilli and lime juice, followed by the dark soy and sesame seeds.

Pour half of the marinade over the chicken thighs and mix the remaining mix with the ketchup and brown sauce to make a BBQ sauce.

Cover the chicken and place in the fridge for one hour.

To make the slaw, finely slice the red onions and chop the carrots into match sticks.

Squeeze and lime over the carrots and onions, then shred the cabbage and add to the salad.

Sprinkle over the chopped coriander, sesame seeds and some roughly chopped salted peanuts.

Mix the salad together and it’s ready for the chicken.

Cook the chicken on a hot BBQ skin side down until the skin is crispy, then turn the chicken and move to a slightly cooler part of the grill.

Continue to cook the chicken for a further 20 minutes or until the chicken is fully cooked, then serve with the BBQ sauces and the slaw in a white bread bun.

Products Used:

Maxwell & Williams Caviar Speckle 36cm Serving Bowl

Mikasa Satori Porcelain 16cm Rice Bowl

Mikasa Satori 11.5cm Porcelain Indigo Blue Miso Serve Bowls

Mikasa Satori 11.5cm Porcelain Seigaiha Border Miso Serve Bowls

Mikasa Satori 11.5cm Porcelain Seigaiha Wave Miso Serve Bowls

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Deluxe Stainless Steel 30cm Food Tongs

KitchenCraft "We Love Summer" Melamine Wood-Effect Food Serving Platter