Last night hubby and I got our BBQ on.
Yep, we took the dog and two chicken breasts out to the back patio and had ourselves a party.
Having never operated a BBQ in my life (a fact I am unashamed of), the cooking part was left in the capable hands of hubby dearest. My job was to make that chicken flavoursome and succulent.
And oh how flavoursome it turned out to be.
This is a subtle, tangy marinade with ginger, coriander (I just can’t get used to calling it ‘cilantro’ sorry) and sweet tamarind.
My chicken sat in it all day long because I am the kind of person that gets up at 6am and starts crushing garlic – seriously, I am a freakishly early riser – but an hour would suffice.
Be sure to baste the chicken with the marinade as it cooks on the BBQ and, if you don’t have a BBQ or it’s still unseasonably cold where you live, stick it under the grill/broiler.
You should never let bad weather get in the way of a good meal.
Cilantro Sesame Chicken (serves 2)
- 2 chicken breasts, with the skin on
- 3 cloves of garlic, minced
- 1/3 cup sesame oil
- 1 inch chunk of ginger, peeled and grated
- 1/3 cup fresh cilantro leaves, finely chopped
- 1 1/2 tsps sweet tamarind pulp
- 1 tsp honey
- 2 tsps sesame seeds, toasted for a few minutes under the grill
- Whisk together the sesame oil, ginger, garlic, tamarind, honey, cilantro and sesame seeds.
- Pour over the chicken breasts, cover and let chill in the fridge for at least an hour.
- Place chicken on the BBQ and cook for 30 minutes on a low heat, turning once. While cooking frequently baste the meat with the leftover marinade.