Sticky lemonade chicken with rainbow slaw
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sticky lemonade chicken with rainbow slaw
Give your chicken some extra fizz courtesy of a zingy marinade
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
665Kcal
Fat
31gr
Saturates
6gr
Carbs
32gr
Sugars
30gr
Fibre
8gr
Protein
61gr
Salt
2.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the chicken
- 4 spring onions, topped and tailed
- 2 lemongrass stalks, roughly chopped
- 20g root ginger, peeled
- 3 garlic cloves, peeled
- 1 tsp ground turmeric
- 1 tsp sea salt flakes
- zest of 1 lime
- 1 tbsp rice wine vinegar
- 150ml old-fashioned lemonade (we used Fentimans)
- 3 tbsp clear honey
- 1kg skinless chicken thigh fillets
For the rainbow slaw
- 1⁄2 red cabbage, finely sliced
- 1 red onion, finely sliced
- 2 carrots, coarsely grated
- 3 tbsp sesame oil
- 2 tbsp tahini, stirred
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tbsp tamari or soy sauce*
- 2 garlic cloves, finely grated
- 10g root ginger, finely grated
- 25g toasted sesame seeds
- 50g roasted peanuts, roughly chopped
Step by step
- For the chicken marinade, put everything apart from 2 tablespoons of the honey and the chicken in a food processor or blender and blitz until you have a smooth paste. Put the chicken thighs in a large bowl or food bag, and pour in the marinade. Toss to combine then leave to marinate for a minimum of 4 hours and ideally overnight.
- For the slaw, toss together the cabbage, onion and carrots in a bowl. In a separate bowl, whisk together the sesame oil, tahini, rice wine vinegar, maple syrup, soy sauce, garlic, ginger and toasted sesame seeds. Pour the dressing over the shredded veg and toss to coat, then transfer to a serving dish and scatter with the chopped peanuts.
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To cook the chicken, prepare the barbecue for indirect heat by piling the coals to one side. Cook the chicken thighs on the cooler side for 20 minutes, then place over the direct heat for a final 5-10 minutes, or until cooked through. Heat the remaining honey in the microwave for 30 seconds so that it’s runny, then use to glaze the chicken for the final couple of minutes of cooking. Alternatively, you can cook the chicken on a griddle pan on the hob. Serve the sticky chicken thighs with the rainbow slaw.
*Use tamari, not soy, if required for gluten-free.
