Serves: 4 — Prep Time: 40 mins — Cook Time: 60 mins

Ingredients 

2 Garlic cloves, crushed
2 tsp Ginger. grated
25 g Unsalted Butter, melted
60 ml Yuzu juice
2 tbsp Light Soy Sauce
4 Chicken Marylands
1/2 tsp Sesame Oil
1 tbsp Yuzu Agrumato
1/2 tsp Caster Sugar
Black Sesame Seeds, to serve
Lemon Wedge, to serve 

Japanese Slaw 

1 Avocado, thinly sliced
100 g Sugar Snap Peas, sliced lengthways
3 Radishes, trimmed, thinly sliced
1 Large Carrot, cut into matchsticks
1/2 Bunch Chives, cut into 4cm lengths
150 g Wild Rocket leaves 

Method 

 Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.

Preheat oven to 180°C. Drain chicken, reserving marinade, and pat dry. Place on a baking paper-lined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).

Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk yuzu agrumato sesame oil, sugar and remaining 2 tbs yuzu and 1 tbs soy. Toss with slaw to combine.

Serve chicken and slaw sprinkled with sesame seeds, with lemon to squeeze over.

Acknowledgements

Based on a recipe by Warren Medes at Delicious - Oct 30 2015

Image: Courtesy of delicious.com.au/recipes