Lime, Corn & Soy Chicken with Asian Slaw & Coriander
Give your next braai a twist with an Asian flavour influence.
- Serves: 4 - 6 |
- Difficulty: easy
- Prep Time : 35 mins |
- Cook Time : 30 mins
¼ C (60 ml) Soy sauce
3 Tbsp (45 ml) Indonesian Soy sauce
juice of 1 lime
2 Tbsp (30 ml) ginger, grated
1 tsp (5 ml) chilli paste
4 large chicken fillets, butterflied
Coriander and Lime Buttered Corn
100 g softened salted butter
handful of coriander, finely chopped
zest and juice of 1 lime
4 – 6 corn cobs, cut in half
4 large carrots, peeled and julienned
1 large cucumber, halved and julienned
4 spring onions, finely sliced
handful of coriander, roughly chopped
50 g bean sprouts
4 baby radishes, thinly sliced
1 C (250 ml) shredded pak choy or
2 Tbsp (30 ml) sesame seeds
1 Tbsp (15 ml) sesame oil
2 Tbsp (30 ml) fish sauce
juice of 1 limes
fresh lime wedges
Mix the marinade ingredients together in a large shallow dish and add the chicken, coating well. Allow the chicken to marinate while prepping the rest of the dish.
Coriander and Lime Butter
Combine the softened butter, coriander and lime together and mix until well combined. Place the mixture onto a sheet of cling wrap and roll into a sausage shape, wrapping tightly and tying the edges to seal. Chill in the fridge until ready to use.
Mix all of the prepared slaw ingredients together. Chill in the fridge until ready to use.
Assembling the Dish
Braai the chicken (or grill on a griddle pan) over moderately hot coals for +- 4 minutes a side or until the chicken is cooked through.
Braai or grill the corn until it turns bright yellow and slightly charred. Slice the refrigerated butter into rounds and serve with the hot corn cobs.
Roughly shred the chicken into bite size pieces, serve on a bed of Asian slaw with corn and extra coriander and lime butter slices on the side. Serve with fresh lime wedges.
TIP: As an alternative, simply cut the corn off the cobs and assemble all ingredients inside a fresh wrap or pita.