Marinated Grilled Chicken, Coleslaw & Tortillas

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Marinated Grilled Chicken, Coleslaw & Tortillas

Recipe By Louis Tikaram

Ingredients

  • 1 whole Coles free range chicken, cut in half

  • 1 pack Coles flour tortilla wraps

Marinade

  • 2 lemons, juiced and zested

  • 1 lime, juiced and zested

  • 5 cloves of garlic, peeled

  • 1 red capsicum, seeded and roughly chopped

  • 3 long red chilies

  • 1 bunch fresh continental parsley

  • 1 tbsp Coles smoked paprika

  • 1/4 cup Squeaky Gate white balsamic vinegar

  • 1 cup Squeaky Gate extra virgin olive oil

  • 1 tbsp sea salt

  • 1 tbsp Coles cracked black pepper

Coleslaw

  • 1 small green cabbage , shredded

  • 1 medium carrot, finely shredded

  • ½ cup Coles whole egg mayonnaise

  • ½ cup Coles sour cream

  • 1 1/2 tbsp Squeaky Gate apple cider vinegar

  • 2 tsp Dijon mustard

  • 2 tbsp white sugar

  • 3/4 tsp celery salt

  • ¼ tsp Coles cracked black pepper

Method

  • To make the marinade:

  • In a food processor, blend all the ingredients into a fine paste and marinade the cooked chicken for at least one hour or overnight for best result, save ½ cup of marinade to brush the chicken while grilling.

  • To make the coleslaw:

  • Mix all ingredients together and set aside for at least 20 minutes (perfect timing to grill your chicken) before serving to allow the dressing to thin out by drawing moisture out of the cabbage and carrot.

  • To prepare the chicken:

  • Preheat the grill to medium high. Add chicken to the marinade and ensure the chicken is fully coated. Place onto the grill, basting with the reserved marinade and until cooked through, around 12 minutes per side.

  • Serve with tortillas and eat your way!

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