Triathlon Magazine Canada - - FEATURES -

(zested and juiced)

MARI­NADE 1 ½ cups herb leaves of choice

cilantro, basil, lo­vage, etc.) minced grated (use any of olive, grape­seed or canola but for bar­beque it is best to use grape­seed)

3 gar­lic cloves, 1 tbsp ginger, ½ cup of oil 1/3 cup soy sauce 2 thai red chilies,

(or to taste) split in half (op­tional, but kicks up the heat a lit­tle)

¼ cup soy sauce 1 lime

(zested and juiced) (pars­ley, For the mari­nade, put the herbs, gar­lic, ginger, olive oil and soy sauce into a food pro­ces­sor and purée. Add the chilies to the purée sliced in half (too much chili blended in can make this too hot – leav­ing the half chilies will add just enough spice) and pour over the chicken. Mar­i­nate for at least four hours or overnight in the fridge. Pour the chicken with the mari­nade into a dish and roast or grill at 400 de­grees for 20 to 25 min­utes un­til fully cooked. Let rest for 10 min­utes so that it will re­ab­sorb the juices be­fore slic­ing. Sprin­kle slices with lime juice and zest and serve.


Calo­ries Fat Sat­u­rated Fat Trans Fat Choles­terol Sodium Potas­sium Car­bo­hy­drates Fi­bre Sugar Pro­tein Vi­ta­min A Vi­ta­min C Cal­cium Iron Read Melanie Mcquaid’s ‘T1’ col­umn on p.4.

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