Grilled PacRim Chicken

December 16, 2004

Three months ago The Spouse decided he wanted to lose a bit of the middle-age spread he was accumulating around his waistline. Hardly being a sylph-like character myself, I decided it was time we both bit the bullet instead of the snacks.

I had watched one of my work colleagues achieving an impressive weight loss during the year so I decided "I'll have what she's having‚" which turned out to be the South Beach diet.

I am pleased to report I've dropped 8kg with little effort and The Spouse has shed most of the excess he was carrying.

It's been an easy diet to follow and by packing my lunch for work each day, I find I am not tempted to buy heaps of carbohydrates from the staff cafeteria.

One of the big temptations in our office is a filing drawer which is stocked twice a week by a man who brings in chocolate bars, potato crisps, liquorice, large cookies, peanut slab, and all sorts of sugar-laden goods - available for $1 each. Mid afternoon and there is a steady trail of people looking for a sugar hit. I was no stranger to the drawer myself. However, since mending my ways I have discovered the overwhelming urge I had to fight to stop myself falling asleep at the desk has disappeared. Clearly the change in diet has done me good.

While we've generally observed a reasonably sound basic diet with plenty of fruit and vegetables, salads, fish and chicken it was obviously the optional extras that were doing the damage, specially the bread, biscuits and too many potatoes.

Chicken still figures high on our dinner menu and there are plenty of variations on the grilled chicken theme to stop boredom from creeping in.

This is one of our favourites.

Grilled PacRim chicken

6-8 boneless skinless chicken thighs
1/2 cup chopped fresh coriander
1 teaspoon chilli paste
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons canola oil
2 cloves garlic, crushed

Pat the chicken dry with a paper towels. Mix the remaining ingredients together. Place the chicken in a bowl and pour over the marinade, turning to ensure each piece is coated. Refrigerate for a couple of hours.

Preheat the grill. Line a grill tray with foil and spray with canola non-stick cooking spray. Add the chicken pieces and place under the grill and cook until the juices in the chicken run clear, turning once or twice.

Serve with a tomato or mango salsa and a tossed salad.