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2 teaspoons Vegeta Chicken Stock Powder (6 g)
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
4 chicken marylands (1.2kg)
coleslaw to serve, optional
Ginger barbecue sauce
¾ cup tomato passata
2 tablespoons butter
1 tablespoon grated ginger
1 tablespoon light soy sauce
¼ teaspoon Chinese five spice
2 teaspoons fish sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard

We used

Vegeta Chicken Stock Powder

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons90 min

  • 1 Combine the Vegeta Chicken Stock Powder, olive oil, brown sugar, paprika, coriander and cumin and stir to form a paste. Rub the paste over the chicken pieces and set aside to marinate for 10 minutes
  • 2 Heat your oven to 170C. Line a baking tray with baking paper.
  • 3 Place the chicken pieces on to the lined tray. Roast for 40 minutes or until just cooked through
  • 4 Meanwhile, combine the ingredients for the ginger barbecue sauce in a small saucepan and stir over medium-high for 8-10 minutes or until thick enough to coat.
  • 5 Remove chicken pieces from oven and change to grill setting. Brush the chicken pieces liberally with the barbecue sauce and return to the oven to grill on upper middle shelf for 2-5 minutes or until the sauce is sticky and caramelised.
  • 6 Serve immediately with remaining barbecue sauce and coleslaw.

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