Honey and Garlic Chicken with Chargrilled Vegetables

clock 15 minutes + 20 minutes bowl Serves 4


  • 700g chicken nibbles
  • ½ cup store-bought soy, honey and garlic marinade
  • 2 Tbsp vegetable or olive oil
  • 1 red capsicum, sliced
  • 3 courgettes, sliced
  • Salt
  • Freshly ground black pepper
  • 3 tomatoes, chopped
  • ½ red onion, thinly sliced
  • 1⁄3 cup mint, chopped
  • 1⁄3 cup Italian parsley, chopped
  • 1 Tbsp lemon juice
  • 1 tsp Moroccan seasoning
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with tinfoil. Place a greased rack over the tray.

  • 2. Place chicken and half the marinade in a large bowl. Toss to combine and place in a single layer on the rack. Bake, basting with remaining marinade, for 20 minutes or until cooked.

  • 3. Meanwhile, heat a chargrill plate or barbecue over a high heat.

  • 4. Place half the oil, capsicum and courgettes in a large bowl. Toss to coat and season to taste.

  • 5. Cook courgettes and capsicum on the grill plate, in batches, for 4 minutes or until tender. Transfer to a heatproof bowl, add tomatoes, onion, mint and parsley.

  • 6. Whisk lemon juice, Moroccan seasoning and remaining oil in a small bowl. Add to courgette mixture and toss to combine.

  • 7. To serve, place vegetables on a platter with chicken on the top.

  • Tip: Tomatoes should be stored at room temperature. Storing them in the fridge affects their flavour.

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