BBQ recipe - coriander chicken
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A simple yet delicious marinade to get great flavour from grilled chicken breasts. |
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Ingredients
2 tbs Schwartz Easy Chopped Coriander
1 lemon, zest and juice
1 tsp caster sugar
2 tbs light soy sauce |
4 x 225 g (8 oz) skinless, boneless chicken fillets
225 g (8 oz) basmati rice
1 tbs Schwartz Easy Chopped Parsley
Lemon wedges and rind to garnish
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Method
In a non-metalic dish mix together the Coriander, lemon juice and zest, caster sugar and soy sauce. Coat the chicken in the marinade and leave for 15 minutes.
Meanwhile, rinse the rice and place in a saucepan. Cover with enough water to come 2.5cm (1 inch) above the level of the rice. Season and simmer covered for 15 minutes. As the rice is cooking, barbecue the chicken for 20 minutes, turning occasionally.
Fold the parsley into the cooked rice and serve with the chicken and pan fried courgettes. Garnish with lemon wedges and rind.
Makes 4 servings.
Many thanks to Schwartz for letting us use this recipe.
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