BBQ Chicken with Pear Slaw


  • 4 chicken thighs – boneless & skinless
  • 2 Angélys pears
  • 1 cup red cabbage – finely shaved
  • 2 bunches coriander
  • 2 lemons

  • 1 small red chili (remove seeds)
  • 30ml dark thick soy sauce
  • 30ml rice bran oil
  • Salt & pepper


BBQ temperature – medium to high heat

Prepare the thighs by laying flat on kitchen paper towels to absorb any moisture on the thighs, once dry remove from the paper and place onto a plate, drizzle with rice bran oil, season well with salt & pepper and toss to fully cover thighs with seasoning & oil.

Once the BBQ is at temperature cook thighs until the juice runs clear, then remove and rest and dress with the juice of 1 lemon and the thick soy sauce.

For the Slaw

Wash the pears and coarsely grate into a bowl. Finely shave the red cabbage and add to the pears. Remove the seeds from the chili and place into a blender with the coriander,  juice of 1 lemon and the 30 ml of rice bran oil and blend to smooth.

Toss the pears through the coriander dressing and serve over the thighs.