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1/3 cup coarsely chopped fresh mint
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
2 tbsp grated fresh ginger, or 5 tsp bottled chopped ginger
1 jalapeno, or 1/2 tsp Tabasco sauce
1 1/2 tsp ground coriander
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1/2 tsp salt
3 tbsp freshly squeezed lime juice
2 tbsp olive oil
2 tsp fish sauce
4 skinless, boneless chicken breasts
1 green onion, thinly sliced
Coarsely chop mint. Mince garlic. Grate ginger. Slice jalapeño in half. Discard seeds. Finely chop. Place all in a large bowl. Stir in coriander, paprika, sugar, salt, lime juice, olive oil and fish sauce. Add chicken. Turn to coat. Place all in a large plastic bag. Squeeze out as much air as possible. Seal tightly with an elastic band as close to chicken as you can. Place bag in a bowl. Refrigerate at least 4 hours, preferably overnight.
To barbecue, lightly oil grill. Heat barbecue to medium. Place chicken on grill. Discard marinade. Grill with lid closed until chicken is springy when pressed, 6 to 8 minutes per side. Remove to plates. Sprinkle with onion. Great with our Fresh Pineapple Salsa (also in the Recipe File).
Calories 201, Protein 30.9g, Carbohydrates 3.9g, Fat 6.3g, Fibre 0.5g, Sodium 389mg.
The flavourful marinade in this recipe is also great for pork and beef.
To prevent burning, soak 20 (8-inch/20-cm) wooden skewers in water 15 minutes. Cut chicken lengthwise into 1/2-inch- (1-cm-) thick strips. Then follow recipe. Thread 1 strip of chicken onto each skewer. Grill with lid closed, turning occasionally, until chicken is firm to the touch, 5 to 6 minutes.