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Barbequed Chicken with Citrussy Chargrilled Spring Onions


Eat with avocado cream in a wrap.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


4 tablespoons olive oil
1 each onions
2 cloves garlic
4 tablespoons tomato purée (passata)
1 each oranges
1 each scotch bonnet chile peppers
1 x cilantro
1 heaped handful, roughly chopped
1 x soy sauce, tamari
a few dashes
1 teaspoon brown sugar
up to 2 teaspoons
1 medium chicken
cut into bits or 12 chicken pieces
1 x salt and black pepper
to taste
2 bunches scallions, spring or green onions
2 each limes


Whizz olive oil, onion, garlic, tomato purée, orange juice, chili, coriander, soy sauce and sugar together in blender.

Pour over chicken.

Season and marinate overnight (or for at least a few hours).

Take the chicken out at least 30 minutes before cooking so it can reach room temperature Light BBQ and wait til flame has cooled enough to hold your hand 20cm over without squealing.

BBQ chicken until brown and crispy all over - maybe 5 minutes each side.

Stick a skewer into to make sure no pink juice comes out.

Drizzle olive oil over spring onions.

Season and BBQ until charred and completely soft.

Dress with squeeze of lime and serve with chicken.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 11171% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 36%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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