About this recipe:Diced chicken rubbed with a paste made from blended coriander, mint, and other distinctive flavours. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too. Allow 2-3 hours for marinating.
1/2 cup fresh coriander
10 mint leaves
2cm piece fresh ginger
2 cloves garlic
1 tablespoon (15ml) lemon juice
1 green chilli, seeded
1 tablespoon salt
500g skinless, boneless chicken breast fillets, diced
Directions Prep:5min › Cook:20min › Extra time:2hr35min › Ready in:3hr
In a food processor blend the coriander, mint, ginger, garlic, lemon juice, chilli and salt. Place the chicken in a large bowl, add the spicy mixture and toss to coat. Cover, and refrigerate 2 to 3 hours.
Preheat the grill. Lightly grease a baking dish.
Place the chicken in the baking dish and grill 20 minutes or until chicken juices run clear.