Grilled Rosemary Chicken With Red Pepper And Cucumber Relish

Grilled Rosemary Chicken With Red Pepper And Cucumber Relish

Serves 4

Core recipe

500 g skinless chicken breast, cut into 4 cm pieces
2 cup plain yoghurt ( approx 400g)
3 clove garlic, finely chopped
2 tbsp fresh rosemary, finely chopped
4 tbsp fresh lime juice
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2 whole red peppers, cut into 4cm pieces
1 whole cucumber, (unpeeled) cut into 1 cm cubes
1/4 medium onion, (preferably Spanish onion) finely chopped
1 tbsp fresh parsley, finely chopped

1.	Place the chicken in a medium bowl and add 1 1/2 cups yoghurt, 2 cloves of chopped garlic, rosemary and lime juice. Allow mixture to marinate at least 15 minutes or overnight.
2.	Heat the grill pan over medium-high heat. Spray the chicken with oil and place on one end of the grill. Place the capsicum up the other end of the grill and cook for 3-4 minutes each side, or until chicken and capsicum are cooked through.
3.	Meanwhile to make relish, combine the cucumber, onion, remaining yoghurt, garlic and parsley. Season to taste with salt and pepper. Serve relish over chicken