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Grilled Chicken https://www.metro.ca/userfiles/image/recipes/poulet-grille-10080.jpg PT15M PT10M PT25M
In a bowl, mix the garlic, ginger, coriander, mint, green shallots, soya sauce, oil and sugar. Add salt and pepper.Add the chicken.Cover and refrigerate for several hours or overnight.Cook the chicken over medium heat on the barbecue while basting it with marinade as it cooks or in a no-stick pan with oil spray or lightly oiled.Cook the chicken over medium heat for about 5 minutes on each side or until the chicken is cooked, meaning no pink colouring in the center.You can make the sauce thinner by adding chicken broth.
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4 half-breasts of boneless chicken, skinless, cut in half 2 chopped garlic cloves 1 tsp. (5 ml) fresh ginger 1/4 cup (60 mL) chopped fresh coriander or 20 mL (4 tsp.) ground coriander 1/4 cup (60 mL) chopped fresh mint or 5 mL (1 tsp.) dried mint 2 green shallots, finely chipped 1/4 cup (60 mL) soya sauce 1/4 cup (60 mL) vegetable oil 2 tsp. (10 mL) sugar salt and pepper
Grilled Chicken

Grilled Chicken

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4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    half-breasts of boneless chicken, skinless, cut in half
  • 2
    chopped garlic cloves
  • 1 tsp.
    (5 ml)
    fresh ginger
  • 1/4 cup
    (60 mL)
    chopped fresh coriander or 20 mL (4 tsp.) ground coriander
  • 1/4 cup
    (60 mL)
    chopped fresh mint or 5 mL (1 tsp.) dried mint
  • 2
    green shallots, finely chipped
  • 1/4 cup
    (60 mL)
    soya sauce
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  • 1/4 cup
    (60 mL)
    vegetable oil
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  • 2 tsp.
    (10 mL)
    sugar

  • salt and pepper
Imprimer ma sélection

Preparation

In a bowl, mix the garlic, ginger, coriander, mint, green shallots, soya sauce, oil and sugar. Add salt and pepper.

Add the chicken.

Cover and refrigerate for several hours or overnight.

Cook the chicken over medium heat on the barbecue while basting it with marinade as it cooks or in a no-stick pan with oil spray or lightly oiled.

Cook the chicken over medium heat for about 5 minutes on each side or until the chicken is cooked, meaning no pink colouring in the center.

You can make the sauce thinner by adding chicken broth.

Source : Chef Daren Bergeron

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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