Five-spice barbecue chicken with mango citrus salad
Delicious marinated chicken, perfect for salads, wraps and burgers.
- 15 mins cooking
- 20 mins marinating
- Serves 5
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Ingredients
Marinade
- 1 tablespoon oyster sauce (see note)
- 3 tablespoon soy sauce (see note)
- 1 teaspoon chinese five-spice
- 1/2 lemon, juice only
- 1/4 teaspoon dried chilli flakes
- 1 tablespoon chopped coriander
- 1 kaffir lime leaf, finely chopped (see note)
Chicken
- 600 gram boneless Rangitikei chicken breast or thigh - if using breast, slice each in half horizontally
- 1 tablespoon toasted sesame seeds (see note)
- bread or burger buns, to serve - optional
Dressing
- 1 tablespoon lemon juice
- zest and juice 1/2 orange
- pinch of salt
- olive oil
Salad
- 5 big handfuls salad greens - lettuce, watercress, beansprouts, grated vegetables, whatever is available
- 1 ripe mango, diced
- handful cherry tomatoes, halved
- 1 avocado, sliced - optional
Method
Marinade
- 1Combine the marinade ingredients in a non-reactive bowl or in a zip-lock bag if you are transporting it.
Chicken
- 2Place the chicken pieces between two sheets of plastic wrap, or in a plastic bag, and pound with a rolling pin until it is an even thickness (about 1.5cm). Swirl chicken in marinade until completely coated then leave to marinate for a minimum of 20 minutes – longer is fine. While chicken is marinating, combine salad components (see below).
- 3Preheat a barbecue grill or frying pan and oil lightly if needed, then cook the chicken on both sides until no longer pink (about 3-4 minutes on each side, depending on the ferocity of the grill). It should be nicely charred and cooked through. Chop chicken into strips and sprinkle with sesame seeds.
Dressing
- 4For the dressing, mix citrus juice, zest and salt and then whisk in an equal quantity of oil (or more if you prefer a less citrus-y dressing); set aside.
Salad
- 5Dress the salad with the citrus dressing and serve with the chicken – hot or cold. Add a bowl of bread or burger buns for the kids, if desired.
Notes
Check the oyster and soy sauce labels if eating gluten-free. Kaffir lime leaves are available in supermarkets and Asian food stores; they freeze well. Marinating meat can be transported in a zip-lock bag and slung on the barbecue on arrival. To toast sesame seeds, heat gently in a dry frying pan until lightly coloured. When cool, store airtight. They are nice scattered on salads, stir-fries and barbecued meat.
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