Mai Tai Chicken Skewers with Spicy Green Slaw
By OcadoLife
Published on 04 October 2023
Sizzled up by cookbook authors and TV hosts Sam Evans and Shauna Guinn (aka Hang Fire BBQ), this recipe for Mai Tai Chicken Skewers with Spicy Green Slaw features chicken thighs marinated in citrus, soy and maple syrup to give a zing reminiscent of a Hawaiian mai tai cocktail. The skewers are paired with a crunchy slaw for a winning dish that tastes like it’s straight out of a Honolulu beach bar. Try it with Sam and Shauna’s Veg-tastic Pineapple Rice on the side for a totally tropical spread – and for the best results, check out their barbecue set-up tips [below].Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 3 oranges, zested and juiced, plus extra slices to garnish
- 2 limes, zested and juiced
- 1 tsp ground black pepper
- 2 birdseye chillies, each sliced into 3 pieces
- 2 cloves garlic , finely chopped or grated
- 2 tbsp reduced-salt soy sauce
- 6 tbsp maple syrup
- 4 chicken thigh fillets, (approx. 360g), each flattened with a rolling pin and sliced into 3 strips
- 200g white cabbage, shredded
- 5 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- 1 bunch salad onions, trimmed and cut into thin strips
- 2 green eating apple, cored and sliced into matchsticks
- 2 jalapeño chillies, deseeded and thinly sliced
- 1 large handful coriander, chopped
Method
Step 1
In a large bowl, combine the zest and juice of 2 oranges and 1 lime, the pepper, birdseye chillies, garlic, soy sauce and 2 tbsp of the maple syrup. Add the chicken, toss to coat, cover and chill for at least 1 hr (or up to 3).Step 2
For the slaw, put the cabbage in a large bowl with a generous pinch of sea salt and set aside for 15 mins. Meanwhile, in a separate bowl, combine the oil, cider vinegar and 2 tbsp of the maple syrup in a jug, then whisk to make a dressing. Drain and discard any liquid from the cabbage, then add the salad onions, apples, jalapeños, coriander and zest and juice from the remaining lime to the bowl. Pour over the dressing; mix well. Cover and chill.Step 3
Light the barbecue 30 mins before you’re ready to cook (see Setting up your barbecue). If using wooden skewers, soak in water for 20 mins.Step 4
Remove the chicken from the marinade and thread onto skewers in ‘S’ shapes; set aside. Pour the marinade into a pan (strain the chillies for a milder glaze). Add the zest and juice from the remaining orange, plus the remaining 2 tbsp maple syrup; bring to a rolling boil. Reduce by half and set aside.Step 5
Cook the skewers directly over the charcoal (or under a hot grill), turning every 2 mins, for 10 mins or until cooked through and charred; brush generously with the glaze for the final turn.Step 6
Pile the skewers onto a platter, glazing once more. Garnish with the orange slices and serve with the slaw alongside.