Recipe by Noo
This is a minimum effort maximum flavour recipe. Every summer we barbecue as much as we can (well I do live in England!) and I always have to make loads of these to throw on the barbie. Not only that, if I go to a friends barbie, I always get asked to bring some of my "green chicken thingies"--hence the name! They are so easy to do, but the flavours are great. I like to use little chicken fillets if I can, but strips of chicken breast are fine. You can of course just grill these off indoors, but itï¿½s not quite the same without that char grill flavour you get from a barbecue. They are also great hot or cold tucked into some pita bread with some salad ! NB-don't forget to soak the skewers if they are wooden! Timings do not include marinating time. I just have to add that this is now a prize winning recipe..having been submitted for a competition here in Adelaide, I got invited along for a cook off with five others, and won a top of the range Weber Q barbecue and a stack of Weber goodies to go with it...along with plenty of rave reviews!! NOTE: I don't recommend using all ground coriander and no fresh coriander..it really isn't the same at all.
Top Review by nochlo
Made for PRMR! Good BBQ recipe, I was alittle worried when looking at the ingredients but all turned out well. Great flavor and great texture. I would recommend to friends and family. Thanks for the recipe.
- 2 chicken skinless chicken breasts
- 4 tablespoons sunflower oil
- 2 garlic cloves, minced
- 3 tablespoons fresh coriander, chopped
- 1 tablespoon caster sugar
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 tablespoon light soy sauce
- 1 chili pepper, no seeds
- salt and pepper
Directions See How It's Made
- Cut the chicken lengthwise into strips.
- Put the remaining ingredients into a food processor and whiz until smooth.
- In a bowl, coat the chicken in the marinade. Cover and chill for at least two hours.
- When you are ready to cook, thread the chicken, concertina style onto the skewers. Grill over hot coals, basting with any remaining marinade.