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Prep Time: 60 Minutes Cook Time: 8 Minutes |
Ready In: 68 Minutes Servings: 6 |
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This is a very tasty recipe from Road Grill . The episode was Road Grill II - 2036 - the burger are so good, I really enjoyed them - Ingredients:
6 boneless skinless chicken breasts |
vegetable oil, for brushing |
salt and pepper |
6 crusty french baguettes (mini loaves) |
2 cups mesclun |
spicy mango salsa |
2 lemongrass, stalks |
3 fresh green chilies, seeded and chopped |
3 green onions, chopped |
1/2 teaspoon cumin |
1/2 teaspoon ground turmeric |
1 teaspoon ground coriander |
1 lime, zest of |
3 tablespoons fresh lime juice |
2 teaspoons grated fresh ginger |
1 tablespoon fish sauce |
2 teaspoons sugar |
Directions:
1. M ARINADE:.
2. Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.
3. Using a food processor, mix all the marinade ingredients and process until smooth.
4. Place the chicken in a large plastic sealable bag.
5. Pour the marinade over the chicken. Ensure that the chicken is evenly coated.
6. Place the bag in the refrigerator for 1 hour.
7. Preheat the Barbecue to medium high - 375°F.
8. Oil the grill to prevent sticking.
9. Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.
10. Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbecue open. Chicken is cooked when the flesh is opaque and the juices run clear.
11. Serve on a toasted baguette with mesculin greens and spicy mango salsa.
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