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Chicken A’la Mags


  • Chicken and Prawns

  • 1 chicken breast fillet skin off

  • 6 Jumbo green prawns

  • 3 tablespoons Sweet Chilli Sauce

  • 2 tablespoons kaffir limes

  • 1 can Coconut cream

  • 2 tablespoons minced Garlic

  • Olive Oil

  • 1 tablespoon Sesame Oil

  • 1 tablespoon chopped Lemongrass

  • fresh Coriander

  • Vegetables

  • sea salt

  • Chilli Flake

  • 2 Desiree Potatoes

  • minced Garlic

  • 1 bunch asparagus

  • Olive Oil

  • shaved Parmesan

  • shaved Parmesan


  • Chicken and Prawns:

  • 1.

    In a bowl put the coconut cream, sweet chilli sauce, kafir lime leaves, sesame oil, lemongrass, coriander, lime juice & garlic mix together with a wooden spoon.

  • 2.

    Cut Chicken fillet in to 3 pieces and insert into bowl and let marinate preferably overnight if not at least an hour.

  • 3.

    Put the chicken on the BBQ plate and do not discard the marinate put into a small saucepan and put on BBQ and let reduce, turn chicken after 7-8 mins put green prawns on BBQ with olive oil and a little garlic.

  • Vegetables:

  • 1.

    Warm the BBQ (at least 20 mins) pour over oil and put potatoes, chilli flakes and garlic and let cook ( approx 15-20 mins, if possible microwave whole potato for 10 mins and then cook for another 10 mins on BBQ).

  • 2.

    Add asparagus spears with a little olive oil stir fry for about 3-4 mins.

  • 3.

    Once chicken and potatoes are cooked place potatoes in the centre of the plate, salt, followed by the cooked chicken on top then the prawns, sauce over chicken and top with chopped coriander.

  • 4.

    Put asparagus on a small plate topped with a generous sprinkle of the balsamic glaze and shaved parmesan.


Hint: Don’t waste the marinade put it into a small saucepan and let reduce on the BBQ it’s delicious!

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