Green Herb Grilled Chicken
Ingredients
- 600g scored chicken thighs
Marinade
- 1 tablespoon fresh mint
- 3 tablespoons coriander leaves
- 6 cloves garlic
- 5 green chillies (or to taste)
- 1 teaspoon green pepper
- 1.5 teaspoons black pepper
- zest and juice of one lemon
- salt to taste
- a bit of olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons cream
- 2 teaspoons red chilli flakes
- 3 tablespoons grated Pecorino or Parmesan cheese
Preparation
In a pestle and mortar, crush the fresh mint, coriander leaves, garlic, and green chillies until well crushed.
Add green pepper and black pepper, and grind everything into a fine paste.
Transfer the paste to the chicken thighs.
Add the zest and juice of one lemon and salt to the chicken.
Pour a bit of olive oil into the pestle and mortar to capture remaining flavors, then add it to the chicken.
Mix in Dijon mustard, cream, red chilli flakes, and grated Pecorino or Parmesan cheese.
Let the chicken marinate in the fridge for at least 2 hours, preferably overnight.
Preheat the oven to 180°C.
Grill the chicken for 15 minutes.
Dot with butter, increase the heat to 200°C, and grill for another 5 minutes.
Garnish with fresh herbs and a lemon wedge, and serve.
Tips
This dish pairs well with falafel, hummus, and spring onion dip for a refreshing meal.
