By Noo on May 16, 2008
Photo by gailanng
Photo by gailanng
"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."
Serving Size: 1 (153 g)
Servings Per Recipe: 4
"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."
"I can definitely see why these chicken skewers are called "famous" -- they are absolutely delicious. We loved the flavor and I couldn't wait until they were ready to grill. I actually marinated them overnight to get the maximum benefit of this wonderful marinade. So easy to make -- purchased chicken tenders and this made them very easy to place on the skewers. Made for PRMR, June, 2013."
"WOW!!! This chicken is amazing! I think this is one of the best recipes I've run across on this site. Well, maybe the Orange Flan tops it, but it's a close one! The flavors in this are amazing and it is so easy to make... This will definitely be one of our regular meals. The color was a very bright green, so a bit of a surprise - and just such a lovely treat! If I could give it TEN STARS, I would. Hubby kept saying "this is sooooo good!". Thanks, Noo - you've been a fantastic "adoptee" for this Fall PAC 2012."
"Very nice and tasty, had a bite from my large jalapeno, but was not overly spicy. For me, it was a bit challenging to cook to the correct doneness; needs attention to even distribution of the chicken. Due to rainy weather, I cooked on a cook top grill plate. Will make again. Made for Please Review My Recipe tag game."
"Made this recipe as given & had a wonderfully tasty chicken entree laid out on a bed of brown rice & peas! A great way to do up chicken after a very warm day, for sure! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]"
"Fabulous grilled chicken! I love that this recipe is super simple to prepare. I marinated the chicken earlier in the day and then when dinner time came, it was a snap to pop on the grill. The cilantro flavor shines through and is delicious. Made for Please Review my Recipe tag game."
"I used all ground coriander and crushed red pepper flakes for the chilis so ours didn't come out green but was very flavorful and spicy. I cooked the strips fajita style with green bell peppers and onions and it was very good. Thanks for sharing the recipe."
"This chicken is to die for good! We just loved it!!! We had a wild rice medley and sauteed sugar snap peas on the side. Delicious combo!"
"These are amazing and they are about to become famous here in Northern Ontario also, lol. I plan on making these for a lot of gatherings this summer. I followed the recipe exactly as listed ;) Thanks for sharing your recipe Noo."
"This recipe is a surprise! I didn't have Fresh Coriander, but had some in a Herb Tube. Forgot the salt and pepper, but wow - the flavour was lovely and we wrote this recipe into my good 'ol fashioned cookbook. It went well with Fried Rice and stir-fry veggies. I enjoyed it so much I had to join RecipeZaar to make this comment. Thanks. L"
"Loved this chicken. I made half a recipe but one big jalapeno. Great flavor and the chicken was so tender. Served with Recipe #93401 and Recipe #379639."
"Love grilled chicken, and this was no exception. The marinade was definitely green....I've never marinated anything in something quite so bright! Turned out delicious. Made for PRMR Tag."
"A riot of flavors ready to coerce your tastebuds into submission! Made for PRMR."
"As our grill was put away for the winter, we used the broiler. It came out great! We thought we caught a hint of lemon or lime, but there's none in it. We used a scattering of red pepper flakes instead of a whole chili, giving the whole dish a bit of zip and some flecks of color. Made for Gimme 5, February 2009."
"Excellent! We really enjoyed these. The meat was nice and moist and full of flavor. I just minced all the ingredients instead of processing them smooth. I used chicken fillets, regular sugar and I used a jalapeno pepper. Made this for one of our appetizer nights. Yummy. Thanks for posting. :)"
"A taste sensation! Made as posted except I used canola oil instead of sunflower oil-DH did not like the way that oil choice caused flare ups when dabbing on extra marinade. I subbed 1 tablespoon of canned chopped green chiles for chile pepper and was perfect for us. Marinated the chicken strips for 3 hours. Thanks Noo for posting! Made for PRMR tag."
"These were delicious! I doubled the chili's because I like spice. I also did not bother pureeing everything in the food processor. I just chopped everything up fine and marinated overnight. I sprinkled some fresh cilantro on the chicken after I took it off the grill also. This one is a keeper!"
"You've done it again. Wonderful, easy, quick preparation. I made these yesterday for dinner, cooked on the B.B.Q. over charcoal. Taste was fresh and delightful.I only had one chicken breast,but, hey I had two full legs, marinaded the lot for a couple of hours and cooked in minutes. Served with fries and a medley of Mediterranean vegetables. Thanks for great recipe, I'll be trying some of your others very soon. Brian"