Spicy Green Chicken


School Summer hols mean lots of barbecuing in our house, it keeps the heat outside and food cooks quickly for my hungry boys.

This chicken marinade has a wonderfully zesty flavour to it and although has a little chilli it isn’t fiery, just really flavourful.

Serves 6.


1.2 kg chicken breasts, cut into thin slices, around 1cm wide and 5-10cm long

75mls olive oil

3 limes, juiced

4-5 large garlic cloves, peeled

2 large jalapeños, seeds removed

100g fresh coriander

salt and pepper


Using a stick blender or processor, whizz up the lime juice, garlic, 1 jalapeño, the salt and pepper to a thick paste.

Combine the chicken and paste.

Quarter the other chilli, lengthwise, deseeded and slice, add to the chicken and mix well again.

Allow the chicken to marinade for an hour at least.

Heat a BBQ hot plate or a large frying pan over very high heat.

Once very hot, add the chicken and fry until all of the liquid has evaporated.

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