Barbecue marinated chicken fillets

Barbecue marinated chicken fillets

Ingredients (serves 4):

  • 4 small chicken fillets
  • ½ cup barbecue sauce
  • 500g Sweet potatoes, cut into 2cm pieces
  • 3 corn cobs, peeled, washed
  • 2 zucchini (baby marrows), trimmed, sliced lengthways into strips
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • ½ cup flat-leaf parsley leaves, chopped
  • 125g punnet cherry tomatoes



  1. Cut each chicken fillet in half through the center to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits.
  2. Meanwhile, wash sweet potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.
  3. Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender.
  4. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl.
  5. Add oil, garlic, parsley, and salt and pepper. Toss to coat.
  6. Grill sweet potatoes, corn and zucchini on barbecue grill for 4 to 5 minutes, turning frequently, or until golden.
  7. Add tomatoes. Grill for 3 minutes or until warmed through.
  8. Grill chicken each side or until just cooked through.
  9. Serve chicken with barbecued vegetables.
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