Cilantro Grilled Chicken

16 ingredients
5 steps

Ingredients

  • None None FOR THE CILANTRO CHILI SAUCE
  • 8 None green onions, coarsely chopped
  • 3 cloves garlic, quartered
  • 3 small fresh red chili peppers, seeded and coarsely chopped
  • 1/4 cup loosely packed cilantro
  • 1 tsp sugar
  • 1/4 cup fresh lime juice
  • 1 tbsp fish sauce
  • None None FOR THE CHICKEN
  • 6 None boneless skinless chicken thighs, halved
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 2 None plum tomatoes, coarsely chopped
  • 2 None green onions, finely chopped
  • 1 cup loosely packed cilantro, roughly chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil

Directions

  1. 1
    For the cilantro chili sauce, place green onions, garlic, chili pepper, cilantro and sugar in a food processor; process until finely chopped. Add lime juice and fish sauce; process until combined.
  2. 2
    Heat a lightly greased grill pan on high heat or preheat the grill to medium-high. Cook chicken, in batches, 5 mins each batch, until almost cooked through.
  3. 3
    Brush chicken with 2/3 of the cilantro chili sauce; cook for a further 5 mins, until chicken is cooked through.
  4. 4
    Meanwhile, place chickpeas, tomatoes, green onions, cilantro, lime juice and olive oil in a large bowl; toss to combine.
  5. 5
    Drizzle chicken with remaining cilantro chili sauce and serve with chickpea salad.

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