Step 1

In a small heavy saucepan, heat 2 teaspoons of the oil over medium heat. Add the onion and cook, stirring often, for 4 minutes, or until tender. Stir in the garlic and cook for 1 minute or until garlic is tender.

Step 2

Stir in the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper and cayenne. Bring to a simmer over high heat. Reduce heat to medium-low and simmer uncovered, stirring often, for 15 minutes or until the sauce reduces and thickens slightly. Remove from heat. Reserve 1/4 cup sauce for basting.

Step 3

Heat the barbecue on medium-high. Coat chicken with remaining tablespoon of oil and season with salt and pepper. Place chicken on the grill, close the hood for hooded barbecues, and cook chicken, basting occasionally with reserved 1/4 cup barbecue sauce, for 2-3 minutes each side or until cooked through and slightly charred on the outside but still juicy.

Step 4

Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.

Step 5

Using your hands, gently toss the zucchini, carrots, onion and coriander leaves and stems in a large bowl to combine. Toss the slaw with enough dressing to coat. Season to taste with salt and pepper.

Step 6

Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.