Is there anything more British than getting excited for a spring BBQ… only for the rain to roll in? Typical, right? But don’t let the weather stop your foodie plans! This Bang Bang Spatchcock Chicken brings all those spicy, smoky, Thai-inspired flavours straight into your kitchen — no grill required.
Originally inspired by a recipe in The Fast 800 Keto Recipe Book, I’ve put my own spin on it to keep things budget-friendly, mouth-wateringly good, and perfect for unpredictable UK weather.
And what pairs better with sticky, spicy chicken than a crunchy, zesty Asian Slaw? This one is a slight twist on Amy Rains’ delicious version from the Wholesomelicious blog. Together, they make a finger-licking, crowd-pleasing meal you can prep without breaking the bank.
🍗 What We Served It With
We like to mop up the sauce with homemade flatbreads, but if you’re keeping it keto, don’t worry — my fiancée made a gorgeous batch of Keto Style Flat Bread, so no one missed out on the messy deliciousness!
💷 Budget Breakdown – Cost Per Portion (UK Supermarket Comparison)
Bang Bang Chicken
- Aldi – £0.89
- Asda – £0.84
- Morrisons – £0.94
- Tesco – £0.85
- Sainsbury’s – £0.97
Asian Slaw
- Aldi – £0.43
- Asda – £0.45
- Morrisons – £0.48
- Tesco – £0.50
- Sainsbury’s – £0.49
Total Cost Per Serving
- Aldi – £1.32
- Asda – £1.29
- Morrisons – £1.42
- Tesco – £1.35
- Sainsbury’s – £1.46
(Prices correct at the time of posting — check for offers to save even more!)
📸 Will You Be Trying It?
If this recipe brightened up your rainy day, don’t forget to save it for later or share it with someone who loves a cheeky bit of spice! And I’d love to see how you serve yours — drop a comment below or tag me in your foodie photos. Budget-friendly family meals never looked so good!
Bang Bang Spatchcock Chicken with Crunchy Asian Slaw
Ingredients
Bang Bang Chicken
- 1 Whole Chicken medium
- 2 tbsp Soy Sauce
- 1 tbsp Peanut Butter heaped
- 1 tsp Chilli Flakes
- 1 tsp Sesame Oil
- 2 tbsp Olive Oil
Crunchy Asian Slaw
- ¼ Green Cabbage thinly shredded
- ¼ Red Cabbage thinly shredded
- 1 medium Carrot grated
- 1 Bell Pepper (any colour) finely diced
- 3 Spring Onions thinly sliced
- Fresh Coriander large handful chopped
- 30 g Flaked Almonds
- 2 tbsp Olive Oil
- 2 tsp Sesame Oil
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Soy Sauce
- ½ Lime juiced
- 3 tbsp Peanut Butter
- 1 Ginger Clove roughly chopped
- 1 Garlic Clove roughly chopped
Instructions
Bang Bang Chicken
- Prepare the chicken by cutting out the backbone with a sharp knife or with scissors. Flatten out and score lines over the breast and legs with a sharp knife.
- Mix the marinade ingredients and smother all over the chicken and marinade for at least 30 minutes or 4 hours if you have time.
- Preheat the oven to 180c fan and when to temperature cook the chicken for about an hour.
- After 30 minutes check the chicken to make sure it is not turning too dark. If it is cover loosely with foil.
- Once an hour has passed check it is cooked with a thermometer in the thickest part of the leg to 75c or cut open slightly and the juices will run clear. Rest for 15 minutes before shredding or cutting into portions.
- Drizzle over some of the juices from the pan and sprinkle over some chopped coriander. Serve!
Crunchy Asian Slaw
- In a large bowl, toss the shredded cabbage, carrots, spring onion, bell pepper and coriander together.
- Now make the dressing: in a blender, pulse all the dressing ingredients until smooth.
- Pour dressing over the slaw mix and toss to coat.
- Sprinkle with sliced almonds and salt to taste. Serve!
Leave a Reply