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.
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