Smoky tomato chargrilled chicken

Our herbs and spices aren't secret, but this glazed chicken dinner is still finger lickin' good. It's gluten-free and lower in carbs too!
two plates with grilled chicken with avocado salad
Immediate Media

In this recipe the grilled chicken is marinated in a smoky tomato sauce. Marinate it overnight to let the flavours develop, or cook it straight away if pressed for time.

To make it a meal, serve this bbq chicken recipe with the avocado salad and a baked potato. To bake the potatoes, simply prick all over with a fork and spray with olive oil cooking spray. Bake in an air fryer on 180°C for 30-40 minutes or on a baking tray in an oven preheated to 190°C (fan-forced) for 45 minutes, or until tender.





Put the chicken fillets in a resealable plastic bag or between two pieces of baking paper. Use a rolling pin to bash them lightly until they are an even thickness (avoid making them too thin). Put in a large shallow dish.


Pour the passata into a large bowl. Add the date, garlic, vinegar, paprika, mustard powder and oil. Use a handheld blender to blitz until smooth. Pour over the chicken, turning it several times to ensure it’s well coated. Use immediately or cover and keep in the fridge overnight to marinate.


Preheat a barbecue grill or chargrill pan on medium-high. Once hot, add the chicken and cook for 4 minutes on each side or until cooked through. Transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.


To make the salad, toss all the ingredients together.


To serve, divide the chicken, salad and potatoes between serving plates.

PER SERVE 1770kJ (423Cal), protein 40g, total fat 15g (sat. fat 3g), carbs 25g, fibre 13g, sodium 152mg
Carb exchanges 1½ • GI estimate medium • Gluten free • Lower carb

Nutritional information
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