Thai Grilled Pepper Chicken
Serves 4
No Count Recipe
Full Choice 2½ pts per serving
1 tbsp chopped garlic
1 tsp salt
2 tbsp black peppercorns
225g fresh coriander, chopped finely
2 tbsp lemon juice
4 x 165g skinless, boneless chicken breasts
Pound the garlic with the salt until it becomes a smooth
paste. Place in a bowl.
Dry fry the peppercorns for 2 mins and remove from the heat.
Crush the peppercorns ina mortar & pestle and add to the garlic with the
coriander and lemon juice.
Cut the chicken fillets into 3 or 4 large pieces each (or
smaller pieces if you want to cook them on skewers)
Spread the marinade over the chicken. Place in a
non-metallic dish and marinade for 4 hours.
Preheat a non-stick griddle. Sear the chicken pieces
for 20 mins.
Serve with Thai fragrant rice to which you have added the zest
of a lemon.
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