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Chargrilled Chicken with Guava, Lime and Lemongrass
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Chargrilled Chicken with Guava, Lime and Lemongrass

Here's a great idea for your BBQ this summer. Marindate over night if you can, this will help the flavours infuse into the chicken better. The addition of the guava nectar adds a delicious natural sweetness to the marinade - enjoy!

Makes 4
Prep Time 1.5 hours
Cook Time 40–50 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Score across legs and breast of chicken.
Step 2
2. Finely process marinade ingredients. Pour marinade over chicken. Refrigerate for 1 hour or overnight if possible.
Step 3
3. Cook chicken skin side down on a medium heat BBQ for 40-50 minutes turning and basting frequently until cooked.
Step 4
To Serve: cut chicken into 8-10 portions. Squeeze lime over and sprinkle with peanuts and coriander.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 kg chicken, butterflied with backbone removed
water
marinade:
3 cloves garlic, chopped
1 Tbsp coriander, finely chopped
1 lemongrass stem, chopped
1 cm 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
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