Korean chicken under a brick with radish-and-nectarine slaw

Korean chicken under a brick with radish-and-nectarine slaw

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  • 6
  • Easy
  • Health conscious
  • 20 minutes
  • 1 hour
  • Thelema Chardonnay 2015


  • 1 Woolworths Korean butterflied chicken
  • For the radish-and-nectarine slaw:
  • 6 radishes, roughly chopped
  • 2 x 90 g sachets Woolworths red onion pickled topper
  • 3 red spring onions, sliced
  • 2 nectarines, roughly chopped
  • 2 coriander, roughly chopped
  • 1 red bird’s-eye chilli, finely chopped
  • 1 lime, juiced
  • 1 T extra virgin olive oil

Cooking Instructions

Cook the chicken under a brick wrapped in foil on the braai for 1 hour, turning after 30 minutes.

To make the slaw, mix all the ingredients then set aside for 15 minutes to allow the flavours to develop.

Serve the chicken with the slaw.

Discover more Asian-inspired recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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