Recipe

Coriander and chilli grilled chicken fillets

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Coriander and chilli grilled chicken fillets
  • 6 chicken thigh fillets, halved
  • 2 300g cans chickpeas, rinsed, drained
  • 2 egg tomatoes, roughly chopped
  • 2 green onions (shallots), finely chopped
  • 2 tablespoon lime juice
  • 1 cup fresh coriander, loosely packed, roughly chopped
  • 1 tablespoon olive oil
Coriander chilli sauce
  • 8 green onions (shallots), roughly chopped
  • 3 clove garlic, quartered
  • 3 small fresh red chillies, deseeded, roughly chopped
  • 1/4 cup loosely packed coriander leaves
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 60 millilitre (1/4 cup) fresh lime juice

Method

Coriander and chilli grilled chicken fillets
  • 1
    To make coriander chilli sauce, place green onions, garlic, chilli, coriander and sugar in a food processor; process until finely chopped. Add fish sauce and lime juice; process until combined.
  • 2
    Heat a lightly greased char-grill or barbecue plate on high. Cook chicken, in batches, 5 minutes each batch, until almost cooked through.
  • 3
    Brush chicken with two-thirds of coriander chilli sauce; cook for a further 5 minutes, until chicken is tender.
  • 4
    Meanwhile, place chickpeas, tomatoes, green onions, lime juice, coriander and olive oil in a bowl; mix to combine.
  • 5
    Serve chicken drizzled with remaining coriander chilli sauce and chickpea salad.

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