Marinated BBQ chicken with kumara salad

01 February 2014

This is quick and easy, and actually pretty nutritious!

Marinated BBQ Chicken

Boneless, skinless chicken breast - sliced in two to make it thinner to marinate and cook


Soy sauce - fill the base of a large dish in which your chicken will fit in a single layer

Fish sauce - add a couple of tablespoons or a good splosh

Brown sugar - Mix in a couple of tablespoons - or you could use honey or maple syrup instead

Garlic - Crush or slice a few cloves and throw it in

Ginger - I keep whole ginger in the freezer, then just finely grate it from frozen with the skin on.  For this recipe grate a good few centimetres (or use a tablespoon or two of the jarred version) and stir it in with the rest

Add your chicken and turn to coat.  If you're like me and you forgot to get the chicken out of the freezer, slice it and add it still frozen and let it defrost in the marinade.  In a few hours when you're ready to barbecue, it will be tender and delicious.

Kumara Salad

Orange Kumara, 1 per person or a little less (or you could use pumpkin)

Maple syrup or golden syrup

Olive oil



Tinned Chickpeas, canellini beans or butter beans

Chorizo sausage or bacon

Paprika - 1tsp

Balsamic vinegar - 1 tblsp

Juice of 1 lemon

A handful of chopped fresh parsley


Roasted pumpkin seeds (optional)

Chuck the oven onto 180 fanbake, then peel your kumara.  Chop into cubes and place on an oven tray covered with cooking paper, drizzle with maple syrup or golden syrup and olive oil, sprinkle with salt then use your hands to ensure all the kumara is nicely coated in the mixture and re-spread it evenly over the tray.  Place 7-8 whole garlic cloves still in their skins on top and throw it into the oven.

Remove when the kumara is tender and nicely golden and leave to cool.  Squeeze the garlic from its skin.

While it is cooking, lightly fry sliced chorizo sauage or chopped bacon pieces sprinkled with paprika until crispy. 

Combine the chickpeas/beans with the sausage/bacon, add balsamic vinegar, lemon juice and parsley and leave to soak in all the flavour. 

When cool, wash lettuce leaves and spread on a platter.  Top with the kumara and garlic cloves, then the bean mix and finish with the pumpkin seeds if using.

A great match for the barbecued chicken, yum.  Ask any guests to bring a green salad and a bottle of wine - BBQ sorted!

(Credit - This salad is a variation on Nadia Lim's fantastic maple roasted pumpkin salad)

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