Thai Grilled Chicken Salad
Sorry guys, another one... Of course, adjust to your allowance Ingredients • 1kg chicken pieces, such as thighs and drumsticks, skin on and bone in iceberg lettuce leaves • 2 lebanese cucumbers, sliced diagonally • ½ bunch green onions, sliced diagonally • ½ bunch spearmint, leaves only • ½ bunch basil, leaves only • 2 limes, quartered Spice rub • 1 tablespoon brown sugar • 2 teaspoons ground paprika • ½ teaspoon ground cumin • 1 teaspoon cracked black pepper • 2 tablespoons chopped fresh ginger • 3 large cloves garlic, chopped • 1 bunch of fresh coriander, white roots and stems only, coarsely chopped • 2 tablespoons extra-virgin olive oil Place chicken pieces in a large bowl. To make spice rub, combine sugar, paprika, cumin, pepper, ginger, garlic and coriander in a processor and pulse until mixture is finely chopped. With machine running, drizzle in oil. Spread over chicken and leave to marinate in refrigerator for 4 hours, or preferably overnight. Cook chicken on a moderately hot barbecue for 15-20 minutes, turning once, or until skin has caramelised. Arrange lettuce, cucumber, green onions, spearmint, basil and limes on a platter, add chicken and serve immediately.
Sorry guys, another one... Of course, adjust to your allowance Ingredients • 1kg chicken pieces, such as thighs and drumsticks, skin on and bone in iceberg lettuce leaves • 2 lebanese cucumbers, sliced diagonally • ½ bunch green onions, sliced diagonally • ½ bunch spearmint, leaves only • ½ bunch basil, leaves only • 2 limes, quartered Spice rub • 1 tablespoon brown sugar • 2 teaspoons ground paprika • ½ teaspoon ground cumin • 1 teaspoon cracked black pepper • 2 tablespoons chopped fresh ginger • 3 large cloves garlic, chopped • 1 bunch of fresh coriander, white roots and stems only, coarsely chopped • 2 tablespoons extra-virgin olive oil Place chicken pieces in a large bowl. To make spice rub, combine sugar, paprika, cumin, pepper, ginger, garlic and coriander in a processor and pulse until mixture is finely chopped. With machine running, drizzle in oil. Spread over chicken and leave to marinate in refrigerator for 4 hours, or preferably overnight. Cook chicken on a moderately hot barbecue for 15-20 minutes, turning once, or until skin has caramelised. Arrange lettuce, cucumber, green onions, spearmint, basil and limes on a platter, add chicken and serve immediately.