Chargrilled Chicken With Cilantro Salsa
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 tablespoons clear honey
- 1 pinch of dried red chili pepper flakes
- 4 large skinless chicken breasts (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
- 1 grated lemon, juice and rind of
- 1 teaspoon ground cumin
- salt and pepper
- diced tomatoes, to serve
- 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 the couscous tossed with diced tomato and top with the salsa and the marinade sauce.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.