Spicy, tangy chicken, made all the better if you can marinate it overnight.
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Ingredients
1 Scotch bonnet chilli
50g fresh coriander
125 ml extra virgin olive oil
6 cloves of garlic
2 tbsp fresh ginger, grated
4 scallions
2 tbsp sugar
Juice of ½ lime
1 tsp all spice
6 boneless chicken breasts
To serve:
mango salsa and green salad
Instructions
Remove the stack and seeds from the chilli. Blend all the other ingredients in a food processor to a paste.
Put the chicken breasts along with the paste into a cooking bag and shake until all the meat is covered. Pop in the fridge for 3 hours (or alternatively leave over night)
Then heat a griddle pan until smoking and place chicken breasts on. Cook for 6 minutes on each side or until cooked through.
