Tuesday, March 9, 2010

What to eat Wednesdays - Grilled lime & coriander chicken with summer cob salad

One of the nice things about Annabel Langbein's Eat Fresh is that I can use it to plan meals around what my garden is producing. Currently there's an abundance of coriander/cilantro, so I searched Eat Fresh for coriander recipes and found this wonderful one for grilled lime and coriander chicken.

Grilled lime and coriander chicken

  • 6 boneless, skinless chicken breasts, angle-cut into 5-6 slices. (I only had three breasts, but that was heaps for four of us.)
  • Finely grated zest of 2 limes (I didn't have limes so used one lemon instead)
  • 1/4c lime juice 
  • 2t brown sugar
  • 1T minced fresh ginger
  • 1/2c finely chopped coriander/cilantro
  • 1T wholegrain mustard
  • Salt and ground black pepper

Mix chicken with all other ingredients except salt. Chill for at least half an hour. Slide chicken on to skewers, one slice per skewer, and season with salt. Chill until ready to cook. 

Heat a barbecue hotplate or heavy pan and cook skewers on medium-high heat until fully cooked, about 2 minutes each side. (Our BBQ is broken so I skipped the skewers and just baked the chicken at 180°C for 20 minutes then switched to grill for a further 10 minutes - turned out beautifully.)

I accompanied the chicken with a summer cob salad, also from Eat Fresh, which uses basil and tomatoes I'm growing in the garden.

Summer cob salad

  • 2 cooked corn cobs or 2 1/2 cups cooked corn kernels
  • 4-5 tomatoes, cored and cut in wedges
  • 2 just-ripe avocados, diced
  • Handful of basil leaves
  • 2T basil pesto mixed with 2T oilve oil and a pinch of chilli flakes (optional)

Cut kernels off cobs and place in a mixing bowl with tomatoes, avocados and basil. Add herb oil and toss to combine.

Serves four as a side salad. (I actually halved all the ingredients because I only had one corn cob, one ripe avocado and a few tomatoes. That made plenty of salad for three.)

I've linked this recipe to Melt in Your Mouth Mondays.


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