Name: Coriander and chilli grilled chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 (660g) thigh fillets, halved; 8 green onions, chopped coarsely; 3 clove garlic, quartered; 3 fresh small red thai chillies, coarsely chopped; 1/4 cup loosely packed fresh coriander leaves; 1 teaspoon white sugar; 1 tablespoon fish sauce; 1/4 cup (60ml) lime juice; Chickpea salad; 2 300g cans chickpeas, rinsed, drained; 2 (150g) egg tomatoes, coarsely chopped; 2 green onions, chopped finely; 2 tablespoon lime juice; 1 cup coarsely chopped fresh coriander; 1 tablespoon olive oil

Ingredients

6 (660g) thigh fillets, halved

8 green onions, chopped coarsely

3 clove garlic, quartered

3 fresh small red thai chillies, coarsely chopped

1/4 cup loosely packed fresh coriander leaves

1 teaspoon white sugar

1 tablespoon fish sauce

1/4 cup (60ml) lime juice

Chickpea salad

2 300g cans chickpeas, rinsed, drained

2 (150g) egg tomatoes, coarsely chopped

2 green onions, chopped finely

2 tablespoon lime juice

1 cup coarsely chopped fresh coriander

1 tablespoon olive oil

Method

1.To make coriander chilli sauce, blend or process onion, garlic, chilli, coriander and sugar until finely chopped. Add fish sauce and juice; blend until well combined.

2.Cook chicken on heated oiled grill plate (or grill or barbecue) until almost cooked through. Brush about two-thirds of the coriander chilli sauce all over chicken. Cook a further 5 minutes or until chicken is cooked through.

3.To make chickpea salad, place ingredients in a large bowl; toss to combine.

4.Serve chicken, sprinkled with remaining coriander chilli sauce and chickpea salad.

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Ingredients

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