Korean style barbecue chicken

1. 1

   To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade.

2. 2

   Cover the chicken with the marinade and leave to marinate overnight in the fridge.

3. 3

   To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes.

4. 4

   Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes.

5. 5

   To make the soy dip, mix all of the ingredients together in a bowl and set aside.

6. 6

   To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter.

7. 7

   Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl.

8. 8

   Tip everything into the tin and roast for 8-10 minutes until bubbling.

9. 9

   To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through.

10. 10

    Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.