INGREDIENTS DIRECTIONS NUTRITION FACTS SERVINGS
GREEN CHICKEN 1. 2.
(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.