Barbecued chicken with guacamole recipe
This easy, healthy, dairy-free recipe is a great light lunch or dinner to enjoy on the barbecue. Gently cook the chicken over hot coals until charred and smoky, then serve with fluffy rice and a fresh tomato salad.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 318 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 chicken breast fillets
- 2tbsp olive oil
- 200g (7oz) guacamole
- rice to serve
- salt
- freshly ground black pepper
For the salad
- 150g (5oz) baby plum tomatoes, halved
For the salsa
- 1 small red onion, finely chopped
- 2tbsp chopped fresh coriander
- juice of 1 lime
- 1tbsp olive oil
- pinch of caster sugar
Each serving contains
- Energy
- 1330kJ 318.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.7gProtein 32.9gFibre 2.6g
Method
- Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.
- Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside. Cut into a thick chunk and check that it is cooked through, with no pink showing.
- Meanwhile mix all the salad ingredients together in a bowl and season to taste.
- Serve the chicken on a bed of rice with the salad and guacamole served alongside.
- See more Chicken recipes
If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for poultry.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
