Chargrilled Chicken with Salsa

Chargrilled Chicken with Salsa
Preparation time
10 minutes, plus marinating and resting
Cooking time
18 minutes
  • Ingredients
  • Directions
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon olive oil
  • 2 teaspoons clear honey
  • pinch of crushed dried chillies
  • 4 large boneless, skinless chicken breasts, about 200 g (7 oz) each
  • 1 red onion, diced
  • 1 small garlic clove, crushed
  • 1 bunch of coriander leaves, roughly chopped
  • 6 tablespoons extra virgin olive oil
  • grated rind and juice of 1 lemon
  • 1 teaspoon ground cumin
  • salt and pepper

Place the soy sauce, sesame oil, olive oil, honey and dried chillies in a shallow dish and mix together. Add the whole chicken breasts, cover with clingfilm and leave to marinate for 3–4 hours in the refrigerator.

Heat a griddle pan over a high heat until hot, add the chicken, reduce the heat to medium and cook for 8 minutes on each side until chargrilled and cooked through. Wrap in foil and leave to rest for 5 minutes.

Meanwhile, mix together all the salsa ingredients in a bowl, then season. Leave to infuse.

Strain the marinade juices into a small saucepan and bring to the boil, then remove from the heat.

Top the chicken with the salsa and the warm marinade and serve with couscous mixed with tomato.