Grilled Chicken and Tomato Salsa with Almond
A quick dish, full of flavour with lots of variations
Equipment
- Mortar and pestle
- BBQ, heavy based fry pan or grill
Ingredients
- 8 fillets chicken thigh
Marinade
- 3 cloves garlic
- 1 whole red chilli
- 1 pinch salt
- 80 ml olive oil extra virgin
To serve
- 1 whole lemon or lime quartered
- 1 tsp black pepper freshly ground
Instructions
Marinade
- Place garlic, chilli, and salt in a mortar and pestle and grind3 cloves garlic, 1 pinch salt, 1 whole red chilli
- Stir olive oil through80 ml olive oil
- Place chicken in a non reactive bowl and stir marinade through8 fillets chicken thigh
- Cover and place in a fridge for 5 mins, 1 hour or overnight
Cook
- Pre heat BBQ, heavy based fry pan or grill to hot
- Cook chicken about 3 mins per side
Rest
- Remove to a plate, cover and rest for about 5 mins
Serve
- With lemon wedges and sprinkle with pepper1 whole lemon or lime, 1 tsp black pepper
- Add Tomato Salsa with Almond
Photo Credits: William Lind | Pixabay
