This Bang Bang chicken is packed with smokey barbecued flavour, served with a punchy sauce and crisp salad; this dish is the ultimate Summer dinner.
Serves: 4 Prep Time: 15 Minutes Cook Time: 15 Minutes
500g boneless skinless chicken thighs (We love Waitoa)
Olive oil (We love Olivado)
1tsp Chinese five spice powder
2/3 cup chunky peanut butter (We love Pic’s)
1/4 cup soy sauce
2tsp rice wine vinegar
1tbsp brown sugar
1tsp sesame oil
1/2 red chilli, deseeded and thinly sliced
1/3 cup warm water
8 iceberg lettuce cups
1 small carrot, shredded
1/4 telegraph cucumber, cut into matchsticks
Barker’s Sweet Chilli Sauce to drizzle
- In a bowl, rub the chicken thighs with a drizzle of oil and the five spice powder. Leave to marinade while preparing the sauce.
- In a small pot combine the peanut butter, soy sauce, vinegar, brown sugar, sesame oil, chilli and water. Set over a medium heat, whisking until combined and warmed through.
- Cook the thighs on a BBQ or grill pan until crispy and cooked through.
- To serve, roughly chop the chicken thighs and place inside the lettuce cups. Nestle in the cucumber and carrot, then spoon over the peanut sauce and drizzle with sweet chilli. Serve immediately.