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
1/2 tsp black pepper powder
4 chicken breast fillets, trimmed, butterflied and cut into bite-sized pieces (25-30g)
- 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.
- Heat stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat oven to 250 °C.
- 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