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  • 2kg chicken, butterflied with backbone removed
  • water
  • Marinade:
  • 3 cloves garlic, chopped
  • 1 Tbsp coriander, finely chopped
  • 1 lemongrass stem, chopped
  • 1cm piece ginger, grated
  • ½ cup Golden Circle Guava Nectar juice
  • 3 Tbsp fish sauce
  • ¼ cup coconut milk
  • 1 Tbsp vegetable oil
  • water
  • To Serve:
  • fresh lime wedges, coriander leaves & chopped peanuts


1. Score across legs and breast of chicken.

2. Finely process marinade ingredients. Pour marinade over chicken. Refrigerate for 1 hour or overnight if possible.

3. Cook chicken skin side down on a medium heat BBQ for 40-50 minutes turning and basting frequently until cooked.

To Serve: cut chicken into 8-10 portions. Squeeze lime over and sprinkle with peanuts and coriander.

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