Barbequed Garlic Chicken Recipe

Preparation time: 20 minutes + marinating
Total cooking time: 10 minutes
Recipe serves 4

Ingredients

6 cloves garlic, crushed

1 ½ tablespoons cracked black peppercorns

½ cup chopped fresh coriander leaves and stems

4 coriander roots, chopped

1/3 cup lime juice

1 teaspoon soft brown sugar

1 teaspoon ground turmeric

2 teaspoons light soy sauce

4 chicken breast fillets

Cucumber and Tomato Salad

1 small green cucumber, unpeeled

1 large egg tomato

¼ small red onion, sliced thinly

1 small red or green chilli, finely chopped

2 tablespoon fresh coriander leaves

2 tablespoon lime juice

1 teaspoon soft brown sugar

1 tablespoon fish sauce

Method

1. Using a mortar and pestle or blender, blend the garlic, peppercorns, coriander, lime juice, sugar, turmeric and soy suace until smooth. Transfer to a bowl. 

2. Remove the tenderloins from underneath the fillets. Score the top surface of each fillet three times. Add the fillets and tenderloins to marinade; cover and refrigerate for 2 hours or overnight, turning occasionally.

3. To make Salad: Halve the cucmber and scoop out the seeds with a teaspoon. Cut into slices. Halve the tomato lengthways and slice.

4. Combine the cucumber, tomato, onion, chilli and coriander in a small bowl. Drizzle with the combined lime juice, sugar, and fish sauce. Cook the chicken on a lightly greased barbecue hotplate for about  3 minutes on each side or until tender. The tenderloins will take less time to cook. Serve immediately with the salad.

Hint

The same marinade can be used for fish fillets, quails or lamb cutlets.