Experience a burst of flavour with this grilled chicken starter. Canola oil’s mild taste is a great match for marinades, letting the other flavours shine through and helping them meld. The oil also keeps the chicken from sticking to the grill.

Serves: 3-4 persons

Preparation time: 30 minutes

Cooking time: 15 minutes


1 tsp dried chile flakes

1/4 cup lemon juice 60 ml

4 cloves garlic, crushed

4-5 sprigs coriander herb

2 Tbsp canola oil

pinch salt

1/2 tsp black pepper powder

4 chicken breast fillets, trimmed, butterflied and cut into bite-sized pieces (25-30g)


  1. In large steel or glass bowl, combine chile flakes, lemon juice, garlic, coriander, canola oil, salt and pepper. In another bowl, add half of marinade and chicken. Cover and refrigerate 25-30 minutes to marinate.
  2. Heat stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat oven to 250 °C.
  3. Grill or roast chicken pieces 5-7 minutes on each side or until cooked through. Use remaining marinade to baste chicken as it cooks. Serve.Serve in a bread wrap or plain with a green, leafy salad.

By Dharam Pal