Barbequed Chicken with Guava, Coriander and Chilli

A great summer recipe that is perfect for barbecues. Alternatively, this recipe can be done easily over a griddle pan or under the grill.


80mL Pukara Estate Guava Vinegar

60mL Pukara Estate Lime Olive Oil

Small bunch of chopped coriander leaves and stems

2 small red chilli, finely sliced.


Place all ingredients, reserving a small amount of coriander for later. In a non-reactive bowl, massage the marinade into the meat and refrigerate for 4-6 hours.

Remove from fridge at least 15 minutes prior to barbequing. Place on the barbeque thigh side down and grill for 5 minutes or until crisp, turn once and grill for a further 3-4 minutes.

Place chicken on a large serving plate, season and garnish with chopped coriander. Serve immediately with rice or as part of a barbeque platter.