Ethnic and fusion recipes
Marinaded grilled chicken breast
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17 min
Serves 2
General
Ingredients
- 2 skinned and boned chicken breasts 2 skinned and boned chicken breasts
- For the marinade For the marinade
- 3 tbsp soy sauce 44 ml soy sauce
- Juice from 1/2 a lime Juice from 1/2 a lime
- 1 garlic clove, minced 1 garlic clove, minced
- Pinch of sugar Pinch of sugar
- Salt and black pepper to taste Salt and black pepper to taste
- 1/2 tsp dried oregano or 1 tsp fresh oregano (leaves only) 2.5 ml dried oregano or 1 tsp fresh oregano (leaves only)
- Broccoli, carrots or any vegetables of your liking Broccoli, carrots or any vegetables of your liking
Method
Combine all marinade ingredients in a large bowl. Halve the chicken breasts and add to the bowl with the marinade. Toss well to combine the chicken and marinade ingredients. Cover with plastic wrap and refrigerate for at least 3 to 4 hours (better if refrigerated overnight).
Remove the chicken from the marinade and cook on a griddle pan over medium high heat for 5 to 6 minutes per side, turning a few times.
While the chicken is cooking, boil or steam vegetables of your choice.
Make a dressing for the vegetables by combining 3 parts of olive oil, 1 part of soy sauce, 1 part of lime juice and salt to taste. Drizzle the dressing over the vegetables and serve with the chicken breasts.
Remove the chicken from the marinade and cook on a griddle pan over medium high heat for 5 to 6 minutes per side, turning a few times.
While the chicken is cooking, boil or steam vegetables of your choice.
Make a dressing for the vegetables by combining 3 parts of olive oil, 1 part of soy sauce, 1 part of lime juice and salt to taste. Drizzle the dressing over the vegetables and serve with the chicken breasts.
Cook's notes
You can try variations of this recipe by changing the oregano with paprika, curry powder or you favorite spice.
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