Coriander and Chilli Grilled Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a fast meal to prepare, fresh flavours and healthy for the family. I love the softness of the chickpeas and the bite of the chili. Ingredients:
660 g chicken thigh fillets, halved |
8 green onions, chopped coarsely |
2 teaspoons bottled crushed garlic |
1 teaspoon bottled chopped red chile |
1/4 cup loosely packed fresh coriander |
1 teaspoon sugar |
1 tablespoon fish sauce |
1/4 cup lime juice |
2 (300 g) cans chickpeas, rinsed, drained |
1 medium egg tomatoes, chopped coarsely |
2 green onions, chopped finely |
2 tablespoons lime juice |
1 cup chopped fresh coriander |
1 tablespoon olive oil |
Directions:
1. Make coriander chili sauce by blending or processing the 8 green onions, garlic, chili, 1/4 cup coriander and sugar until finely chopped. Add fish sauce and lime juice, blend well until combined.
2. Make chickpea salad, by combining remaining ingredients (except chicken) in large bowl, toss to combine.
3. Cook chicken, in batches on heated oiled grill plate, (or grill or barbecue) until almost cooked through. Brush about two-thirds of the coriander chili sauce all over the chicken, cook further 5 minutes or until chicken is cooked through.
4. Serve with chickpea salad.
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