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Glazed BBQ chicken with citrus dressing

Difficulty Average
Season Summer
Preparation 20 mins (plus 1 hour marinating)
Cooking 25 mins
BBQ Chicken _ Mandarin 2 (Large)
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(Serves 4)

Place chicken thighs into a bowl along with 20g grated ginger, 2 finely sliced chillies, the sugar, pepper and fish sauce, as well as a pinch of salt. Mix well and leave to marinade for at least 1 hour (or leave it overnight in the fridge).

Prep the vegies by trimming down the spring onions, quartering and deseeding the capsicum, and cutting the eggplant into large chunks (or long strips if using baby). Place in a bowl, and drizzle with oil, mixing to coat.

When ready to cook, heat a barbecue (using the flat plate), to medium-high heat and place the chicken thighs skin-side down, brushing off any excess pieces of ginger. If you are cooking these in a cast iron pan, you will need to cook in two batches. Weigh down the chicken with a heavy saucepan, pressing the skin down into the barbecue (Alternatively you can use a brick wrapped in aluminium foil). You want a nice char on the chicken, so cook on the skin side for 7-9 minutes, depending on how. thick the pieces are.

Add the vegies to the grill at the same time, with the aim to char/blister the outsides. Flip the chicken and cook for a further 7-8 minutes.

Remove chicken and set aside once it’s cooked, and continue grilling any larger vegies that might need extra time (mainly larger pieces of eggplant).

While the barbecue is going, make the dressing. In a medium saucepan, heat the sugar, verjuice and vinegar over a medium heat. Cook for about five minutes, or until it starts to reduce.

Add the remaining sliced ginger and sliced chillies, and cook for about 1 minute, stirring around. Add the juice of 3 limes and a good sprinkle of salt (or splash of fish sauce) and continue cooking for a further minute, then remove from the heat.

Finely chop the coriander (a few stems are ok!) and mint, reserving a small handful of leaves for serving. Add to the dressing and stir to combine.

Slice the unpeeled oranges (or mandarins) in half, then pop out the segments, setting aside a few pieces for serving. Stir the rest into the dressing, allowing the juices to squeeze out and mix through. Taste and season.


To serve

Place the vegies on a large platter, and top with the chicken, pouring over any juices. Drizzle over the dressing, making sure everything is coated and then garnish with remaining herbs, orange or mandarin pieces and the last lime cut into wedges.

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