BBQ Chicken 'N' Coleslaw Recipe

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Recipe Ingredients

330ml can cola
200g passata
15g fresh ginger, grated
1 large garlic clove, crushed
2 tbsp Worcestershire sauce
1 tbsp dark soy sauce
1½ tbsp cider vinegar
1 tbsp light muscovado sugar
4 skinless chicken breasts, cut into 3cm chunks
2 red peppers, cut into 3cm chunks
Lime wedges, to serve
For the coleslaw:
100g fat-free yogurt
1 tsp caster sugar
1 tsp Dijon mustard
1 tbsp cider vinegar
1 large carrot, grated
100g radishes, coarsely grated
4 spring onions, thinly sliced on the diagonal
3 celery sticks, thinly sliced on the diagonal

Recipe Method

Soak 12 wooden skewers in water. Meanwhile, put the cola, passata, ginger, garlic, Worcestershire sauce, soy sauce, vinegar and sugar in a large, non-stick saucepan. Bring to the boil and cook for 15-20 minutes, until the sauce has thickened. Season and cool. When cool, add the chicken and coat in the sauce. (If you have time, marinate in the fridge overnight.)
Meanwhile, for the coleslaw, whisk together the yogurt, sugar, mustard and vinegar in a large bowl. Add the carrot, radishes, spring onions and celery. Mix together and season well.
Preheat the barbecue or grill to medium. (If you have a charcoal barbecue, light it 30 minutes before you're ready to cook.)
Thread the chicken and pepper pieces alternately onto the skewers. Season and barbecue or grill for 10 minutes, turning halfway, until the chicken is cooked through.
Serve the chicken skewers with the coleslaw and lime wedges to squeeze over.