Grilled Chicken with Pineapple and Carrot Salad

BBQ Chicken with Salad

Grilled chicken need not be boring!  Here is a Thai-inspired recipe for grilled chicken.  Cut down on the chillies if you don’t like it that spicy.  Instead of grilling, you can also pan fry the chicken.  Serve with a fruity salad by the side or wrap the grilled chicken and the salad in a chapati or a tortilla and serve immediately.

Preparation time:  15 minutes + 5 hours for marinating

Cooking time:   20 minutes

Serves:   5

30 g garlic cloves

15 g chilli padies (bird’s eyes chillies)

50 g melted Q.B.B ghee

50 g lemon juice

30 g chopped coriander leaves

10 g salt

750 g boneless chicken breasts or chicken legs, cubed

Wooden skewers

Melted Q.B.B. ghee for basting

METHOD

1.         Place the garlic cloves, chilli padies, melted Q.B.B. ghee, lemon juice, coriander leaves and salt into a blender and blend till smooth.

2.         Pour into a bowl.  Place the cubed chicken pieces in and combine well.  Cover the bowl with air-tight lid and keep refrigerated for about 5 hours to marinate.

3.         Preheat the grill on high.

4.         Bring the chicken to room temperature and skewer 3-4 pieces into each wooden skewer.

5.         Grill the chicken, occasionally brushing with melted Q.B.B. ghee, until cooked

6.         Serve with Pineapple and Carrot Salad.

PINEAPPLE AND CARROT SALAD

300 g pineapple, cut into thin wedges

150 g carrot, julienned

60 g lime juice

10 g sugar

5 g salt

2 g chilli flakes

METHOD

  1. Place the pineapple and carrot in a salad bowl.
  2. Combine rest of ingredients and pour over the pineapple and carrot. Mix well.
  3. Keep refrigerated until ready to use.

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