LIME CHICKEN

Townsville Bulletin - Townsville Eye - - FOOD -

Here is another rel­a­tively sim­ple way to cre­ate a very pleas­ing chicken dish.

IN­GRE­DI­ENTS

200 g skin­less, bone­less chicken breast cut into ½ inch (1cm) thin pieces ex­tra vir­gin olive oil cook­ing spray ¼ tea­spoon salt

MARI­NADE

2 ta­ble­spoons cilantro (co­rian­der), minced 2 limes juiced 1½ ta­ble­spoons avocado oil salt, to taste

SALSA

2 toma­toes, chopped 2 white onions, finely chopped 1 lime, juiced 1 avocado, peeled and diced salt and pep­per, to taste

METHOD

» Place the chicken pieces into a seal­able plas­tic bag or con­tainer with an air­tight lid. » Pre­pare the mari­nade by putting all the in­gre­di­ents in a large bowl, toss and let stand for 3 min­utes. » Add the mari­nade to the chicken pieces and al­low to mar­i­nate for at least 2–3 hours then re­move chicken from mari­nade. Dis­card mari­nade. Sprin­kle chicken evenly with about ¼ tea­spoon salt. » Pre­heat your bar­be­cue grill to medium high, 200°C. » Coat the pan with oil and heat on the bar­be­cue. » Add chicken to pan and cook for 5–6 min­utes on each side or un­til done. » To pre­pare salsa, com­bine the in­gre­di­ents in a medium bowl. Add the avocado at the last minute to keep it from dis­colour­ing. Com­bine gen­tly and serve with (or over) the pan-grilled chicken.

NOTE:

If you can’t get avocado oil, use any high-qual­ity cook­ing oil.

RECIPE EX­TRACT FROM TEXAN BBQ BY ROBERT MUR­PHY, RRP $45 FROM NEW HOL­LAND PUB­LISH­ERS AUS­TRALIA

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