Chargrilled Chicken with Cilantro Salsa
This easy yet elegant chicken dish is as good for a busy weeknight as it is for a Memorial Day barbecue. For the best flavor, let the chicken marinate for around 24 hours, and cook it on an outdoor grill.
Credit: 15-Minute Feasts by Tonia George, Sara Lewis and Louise Pickford
Servings: 4
Ingredients:
Chicken
* 2 tablespoons dark soy sauce
* 2 tablespoons sesame oil
* 1 tablespoon olive oil
* 2 tablespoons clear honey
* Pinch of dried red chili flakes
* 4 large skinless chicken breast fillets, about 7 ounces each
Salsa
* 1 red onion, diced
* 1 small garlic clove, crushed
* 1 bunch fresh cilantro, roughly chopped
* 6 tablespoons extra virgin olive oil
* Grated rind and juice of 1 lemon
* 1 teaspoon ground cumin
* Salt and pepper
* Diced tomato and steamed couscous, to serve
Directions:
Combine the soy sauce, sesame oil, olive oil, honey and chili flakes in a shallow dish, add the whole chicken breasts, cover and marinate for as long as possible.
Cook the chicken in a preheated ridged grill pan for 8 minutes on each side, until charred and cooked through. Wrap in foil and leave to rest for 5 minutes.
Meanwhile, mix all the salsa ingredients together and season with salt and pepper. Set aside to infuse. Strain the marinade juices into a small saucepan and bring to the boil, then remove from the heat but keep warm.
Serve the chicken with couscous tossed with diced tomato and top with the salsa and the marinade sauce.
