4 chicken breast or 8 thighs fillets

1/4 cup of lime juice

1/4 cup oil

1/4 cup cilantro leaf and stalks cut

1 tsp chilli powder

1 jalapeño (or equivalent volume/heat of other chilli)

1 tsp coriander seeds whole

For Green,

5 baby bok choy  

6  eggplants

1 handful cherry tomatoes

2 tbsp olive oil

2 cloves garlic

1 chilli sliced

1 cm ginger sliced

3 tbsp fish sauce

1/2 cup of water

1/2 tbsp honey


Beat chicken pieces so they are an even 15mm thick and add to marinade for at least 30 minutes (no more than 24 hours).

BBQ on high heat for around 8 minutes, turning once or until cooked through.

For Greens

Add oil to pan on medium heat, sauté garlic, chilli and ginger until fragrant.

Increase heat, add water, Eggplant and Cherry Tomatoes. Stir to coat and cover for 2-3 mins.

Add Baby Bok Choy, fish sauce and honey. Stir to coat and cover for 2 minutes. Remove lid and stir fry to evaporate remaining liquid.

Serve with BBQ Chicken and garnish with cilantro.