Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Chargrilled Chicken with Guava, Lime and Lemongrass
Here's a great idea for your BBQ this summer. Marinate 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
Intermediate
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
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. Tips
What do I need?
Select All
1
2 kg chicken, butterflied with backbone removed
2
water
3
marinade:
4
3 cloves garlic, chopped
5
1 Tbsp coriander, finely chopped
6
1 lemongrass stem, chopped
7
1 cm piece ginger, grated
8
½ cup Golden Circle Guava Nectar juice
9
3 Tbsp fish sauce
10
¼ cup coconut milk
11
1 Tbsp vegetable oil
12
water
13
To Serve:
14
fresh lime wedges, coriander leaves & chopped peanuts
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
441985:441985
You might also like
Cook Time 35 minutes
a little more effort
Pumpkin & Chickpea Ranch Style Salad
Pumpkin & Chickpea Ranch Style Salad
Cook Time 30 minutes
a little more effort
3 Greens Salad with Baby Potatoes & Chicken
3 Greens Salad with Baby Potatoes & Chicken
Cook Time 15 minutes
a little more effort
Charred Corn Mexican Style Salad Jar
Charred Corn Mexican Style Salad Jar
