The Groovy Food Company Crispy BBQ Chicken

Groovy Food Company

The Groovy Food Company is an award-winning British brand committed to sourcing and producing natural foods that taste delicious and nourish the body’s overall health and wellbeing.

The Groovy Food Company has teamed up with chef and author Lisa Roukin to create a variety of innovative and easy to follow recipes that showcase how The Groovy Food Company’s wide selection of alternatives to refined and processed cupboard staples can be incorporated in the kitchen.

To view the full collection of The Groovy Food Company’s recipes please visit - www.groovyfood.co.uk/recipes

Summertime means al fresco dining and this sun-kissed dish is a winner for all BBQs and garden parties this season!

Ingredients

Instructions

  • 500g Chicken Breast, Cut into 3 Inch Strips
  • 60g The Groovy Food Company Organic Coconut Flour
  • Harissa, (Generous Helping)
  • ½ tsp Garlic Granules (too taste)
  • ¼ tsp. Chilli Flakes
  • Black Pepper

BBQ Sauce:

  • 1 shallot, Finely Chopped
  • 1 tbsp The Groovy Food Company Organic Coconut Oil
  • 2 Garlic Cloves, Crushed
  • 6 tbsp. Tomato Puree
  • 1 tsp. Cider Vinegar
  • 2 tsp. Dijon Mustard
  • 4 tbsp. Water
  • 3 tbsp. The Groovy Food Company Light Amber & Mild Agave Nectar
  • 1 tsp. Tamari Sauce, Gluten Free
  • Sea Salt
  • Black Pepper

Avocado Salsa:

  • 3 Avocadoes, Roughly Mashed
  • 2 Salad Tomatoes, Deseeded and Chopped
  • 1 Handful Coriander, Finely Chopped
  • 1 tbsp. The Groovy Food Company Light Amber & Mild Agave Nectar
  • Juice of 1 Lime
  • ¼ tsp. Chili Flakes
  • Sea Salt
  • Black Pepper
  1. To Make the Salsa
  2. Roughly mash the avocado with the juice of 1 lime, add the tomato, Agave Nectar, chilli flakes, sea salt, black pepper and mix together. Check for seasoning then add your chopped coriander and lightly combine.
  3. To Make the Chicken
  4. Combine the coconut flour with the harissa, garlic granules, chilli flakes and black pepper in a large mixing bowl.
  5. Dip the chicken strips into the seasoned coconut flour and place on the pre-lined baking tray.
  6. Place the tray in the oven and bake for 14 minutes, turning over half way through.
  7. Whilst the chicken strips are in the oven, make the BBQ sauce.
  8. To Make the BBQ Sauce
  9. Add the coconut oil to a frying pan with the shallot and sauté over a medium/high heat until soft and translucent.
  10. Add the crushed garlic cloves to the shallot, with sea salt, black pepper and tomato puree and mix it in together.
  11. Add the vinegar, Dijon mustard and water and continue stirring.
  12. Add the agave nectar and tamari sauce and stir for a 2-3 minutes, then take off the heat and set aside to cool.
  13. Take the chicken out of the oven and dip each piece into the cooled BBQ sauce. You can leave it to marinate until you need it, or put it on the BBQ straight away, cooking for 3 minutes on each side, to your liking.
  14. Serve your chicken on a platter with a bowl of your avocado salsa on the side.
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