Thai grilled chicken salad

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Thai; Asian

Healthy options: Gluten free; Lactose free; Low carb; Healthy

Serves: 4

Type: Salad

Tools

Kitchen friendly view

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

Preparation method

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.

Chicken Caesar salad

Chicken, asparagus and pea casserole

Lipsmacking spicy drummettes

Portuguese-style barbecued chicken

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