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Crispy BBQ Chicken Strips with Avocado Salsa

Crispy BBQ Chicken Strips with Avocado Salsa

Cooking and dining “Al fresco” has to be one of the best parts of summer and this sun-kissed dish will undoubtedly be a winner at BBQs this season and beyond!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4



  • 500 g skinless chicken breasts each cut into 3-inch strips
  • 60 g coconut flour (I recommend The Groovy Food Company brand)
  • Harissa seasoning generous helping
  • garlic granules
  • 1/4 tsp. chilli flakes
  • black pepper

BBQ sauce

  • 1 shallot peeled and finely chopped
  • 1 tbsp. coconut oil (I recommend The Groovy Food Company brand)
  • 2 garlic cloves peeled and crushed
  • 6 tbsp. tomato puree
  • 1 tsp. cider vinegar
  • 2 tsp. Dijon mustard
  • 4 tbsp. water
  • 3 tbsp. agave nectar light & mild (I recommend The Groovy Food Company brand)
  • 1 tsp. tamari sauce gluten free (or soy sauce) or coconut aminos
  • sea salt
  • black pepper

Avocado salsa

  • 3 avocadoes skin and stones removed (keep one avocado stone to hand)
  • 2 salad tomatoes deseeded and chopped
  • 1 handful fresh coriander finely chopped
  • 1 tbsp. agave nectar light and mild (I recommend The Groovy Food Company brand)
  • 1 tsp. dried chilli flakes
  • sea salt
  • black pepper


  • Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line a large baking tray with parchment or baking paper.
  • For the salsa; roughly mash the avocado flesh, then add the chopped tomatoes, agave nectar, chilli flakes, sea salt and black pepper and gently mix together. Check for seasoning then stir in the chopped coriander until just combined. Place the reserved avocado stone in the middle of the salsa – this will stop it from going brown until it’s served. Cover and set aside.
  • For the BBQ sauce: Place a medium frying pan over a medium/high heat, add the coconut oil and, when hot, add the chopped shallot and sauté for 10-15 minutes until soft and translucent. Add the crushed garlic cloves, sea salt, black pepper and tomato puree and combine well before adding the vinegar, Dijon mustard and water and stirring again. Finally, add the agave nectary and tamari sauce and allow to cook for a further 2-3 minutes, stirring regularly, then remove the pan from the heat and set aside to cool.
  • In a medium sized shallow dish, combine the coconut flour with the harissa, garlic granules, chilli flakes and black pepper and mix thoroughly.
  • Coat the chicken strips in the seasoned flour mix, shake off any excess flour and then lay the strips out across the baking tray. Place the tray into the oven and bake for 14 minutes, turning the strips over half -way through.
  • Using tongs or skewers, carefully dip each chicken strip into the cooled BBQ sauce and thoroughly coat in the sauce. Place the strips onto a hot BBQ and cook for 3 minutes on each side until crispy, then serve on a platter with the avocado salsa (remember to remove the stone before serving!)
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


These chicken strips are so simple to make, and yet are full of flavour and versatile enough to serve at either a laid back informal BBQ or at your next summer garden party! You can prepare the chicken strips in advance and leave them to marinate in the BBQ sauce overnight and then just finish cooking them on the BBQ when you’re ready to serve. Weather not right for a BBQ? Then simply cook these indoors under a hot grill and bring some sunshine inside!
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