Name: Coriander and chilli grilled chicken fillets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Coriander and chilli grilled chicken fillets

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

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

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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Ingredients

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