Barbequed Chicken with Guava, Coriander and Chilli

A great summer recipe that is perfect for barbecues. Alternatively, this recipe can be done easily over a griddle pan or under the grill.


  • 80mL Pukara Estate Guava vinegar
  • 60mL Pukara Estate Lime Olive Oil
  • Small bunch of chopped coriander leaves and stems
  • 2 small red chilli, finely sliced.

How to Cook


Place all ingredients, reserving a small amount of coriander for later in a non-reactive bowl, massage the marinade into the meat and refrigerate for 4-6 hours.


Remove from fridge at least 15mins prior to barbequing. Place on the barbeque thigh side down and grill for 5 minutes or until crisp, turn once and grill for a further 3-4 minutes.


Place chicken on a large serving plate, season and garnish with chopped coriander. Serve immediately with rice or as part of a barbeque platter.

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