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Soy and garlic marinated chicken with a Peruvian green sauce

Braai Entertaining Light & Healthy Under 60 Minutes

25min

Prep Time

30min

Cook Time

6

Servings

INGREDIENTS

For the chicken:

8 cloves garlic, finely grated
½ cup (125ml) soy sauce
4 Tbsp (60ml) lime juice
2 Tbsp (30ml) honey
2 Tbsp (30ml) olive oil
2 tsp (10ml) smoked paprika
1 Tbsp (15ml) cumin seeds, ground
Black pepper
1 chicken Braai Pack (5 pieces)

For the sauce:

4 jalapenos, stalks and seeds removed
40g coriander
3 cloves of garlic
½ cup (125ml) mayonnaise
1/3 cup (80ml) full cream yoghurt
1 Tbsp (15ml) honey
2 Tbsp (30ml) lime juice
Zest of 1 lime
1 Tbsp (15ml) olive oil
Salt and ground black pepper
50g rainbow slaw
2 Tbsp (30ml) lime juice
Fresh coriander

METHOD

In a large bowl, combine the garlic, soy sauce, lime juice, honey, olive oil, smoked paprika, ground cumin, and a generous pinch of black pepper. Mix well, then add the chicken. Toss until well combined, and place in the fridge to marinate overnight, or for at least 8 hours.
Place the sauce ingredients into a blender with a pinch of salt and pepper.
Blend until smooth, then add more honey, salt or pepper according to taste.
Heat the grill to a medium heat. Add the chicken pieces and cook until nicely charred and cooked through.
Toss the rainbow slaw with the lime juice and garnish with fresh coriander.
Serve on a platter with the sauce and the rainbow slaw on the side.