Friday, 12 February 2016

Grilled Coriander Chicken




Another family favourite.
My own take on Thai-inspired recipes with distinctive ingredients
transformed into easy, delicious, authentic-tasting dishes.




Grilled Coriander Chicken

4 chicken breast fillets 
5 screwpine (pandanus) leaves

the marinade:
3 green chillies  
2 garlic cloves
5 spring onions
a small handful fresh coriander, chopped
1 tbsp vegetable oil
2 tsp sugar
2 tsp Thai fish sauce (nam pla)
1 tsp ground coriander
1 tsp ground black pepper


Halve the chillies and discard the seeds.
Place in a food processor along with all the ingredients except the chicken and the screwpine leaves.
Blend until almost smooth. You may add a little water to loosen the paste.

Cut four slashes on each chicken breast, then place in a dish and spoon the marinade over.
Turn to coat thoroughly, then cover and marinate for one hour.


Weave screwpine leaves through the grill wires.
The leaves provide aromatic fragrance to the grilled meat
whilst making the grill easy to clean


Place the chicken on a grill pan with the marinade.
Grill for 20 minutes or until cooked.




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