Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves, crushed
  • 2 teaspoons ginger, grated
  • 25g unsalted butter, melted
  • 1/4 cup (60ml) yuzu juice or lime juice
  • 2 tablespoons light soy sauce
  • 4 chicken marylands
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 1/2 teaspoon caster sugar
  • Black sesame seeds, to serve
  • Lemon wedges, to serve
  • 1 avocado, thinly sliced
  • 100g sugar snap peas, sliced lengthways
  • 3 radishes, trimmed, thinly sliced
  • 1 large carrot, cut into thin matchsticks
  • 1/2 bunch chives, cut into 4cm lengths
  • 150g wild rocket leaves

Instruction

  • Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.
  • Preheat oven to 180°C. Drain chicken, reserving marinade, and pat dry. Place on a baking paper-lined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).
  • Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk sesame oil, peanut oil, sugar and remaining 2 tbs yuzu and 1 tbs soy. Toss with slaw to combine.
  • Serve chicken and slaw sprinkled with sesame seeds, with lemon to squeeze over.