Hawaiian Chicken With Mango And Avocado Slaw Recipe


With a fragrant sriracha marinade, crunchy slaw and an aromatic dressing, this crowd-pleasing Hawaiian inspired chicken recipe is the perfect excuse to fire up the barbecue this summer.

Serves 4  20 mins to prepare and 40 mins to cook, plus marinating



Ingredients
1 large whole chicken
For the marinade
1 tsp sriracha
1 tbsp clear honey
125ml (4fl oz) pineapple juice
1 lime, juiced, plus extra halves, griddled, to serve
75ml (3fl oz) reduced-salt soy sauce
1 tbsp grated ginger
2 garlic cloves, crushed
For the slaw
1/4 Savoy cabbage, shredded
1 mango, peeled, stoned and flesh chopped
1 avocado, peeled, stoned and flesh chopped
3 spring onions, trimmed and chopped
1 tbsp desiccated coconut
2 tbsp chopped roasted peanuts
1/2 tbsp sesame seeds
For the dressing
2 tbsp reduced-salt soy sauce
1 lemon, juiced
1 tbsp sesame seeds, toasted
1 tbsp sesame oil


Spatchcock the chicken by cutting down either side of the backbone with a pair of scissors. Remove the spine and discard (or reserve for making stock). Turn breast-side up and flatten the chicken by pressing down with the heel of your hand. Put in a large sealable food bag or shallow dish.

To make the marinade, combine the sriracha, honey, pineapple juice, lime juice, soy sauce, ginger and garlic in a small bowl. Pour over the chicken and seal the bag or cover the dish with clingfilm. Chill for at least 2-3 hours, or overnight to let the flavours infuse. One hour before cooking, remove the chicken from the fridge and bring to room temperature.

Preheat the oven to gas 6, 200°C, fan 180°C. Transfer the chicken and marinade to a large, shallow baking dish. Roast for 40 minutes, or until the skin is crisp and the meat is cooked through with no pink meat showing. Alternatively, preheat the barbecue and cook the chicken over an indirect, low heat with the lid on for 40-50 minutes, until the chicken is cooked through with no pink meat showing.

Meanwhile, prepare the slaw. Put the cabbage, mango, avocado, spring onions, coconut and peanuts in a bowl.

To make the dressing for the slaw, combine the soy sauce, lemon juice, toasted sesame seeds and sesame oil in a small jug. Pour it over the slaw mixture and toss to combine, then scatter over the 1/2 tbsp sesame seeds.

Joint and slice the chicken and serve with the slaw and the extra griddled lime halves.

Recipe courtesy of Tesco 
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