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Nick Nairn’s Chargrilled Chicken with Mint and Coriander Raita
The perfect alternative to a traditional chicken sandwich
You will need:
- 8 wooden skewers, soaked in water
- 2 chicken breasts, skinned and slit in half Buy Now
- 1 bird’s eye chilli, deseeded
- 1 stalk lemon grass, outer layers peeled off
- 1 inch ginger, peeled
- 1 clove garlic
- 1 tsp Szechwan peppercorns
- 1 tbsp coriander, chopped
- zest of 1 lime (use the juice for the salad dressing)
- 1 tbsp sunflower oil
- runny honey, to glaze
For the raita
- 100ml natural yoghurt
- ½ clove garlic, crushed
- 5g fresh coriander, chopped
- 5g fresh mint, chopped
For the chicken, finely chop the chilli, lemon grass, ginger and garlic and crush in a pestle and mortar with the peppercorns, coriander, lime and sunflower oil to make a paste. Score each chicken piece diagonally with a sharp knife. Rub the paste into the meat with you fingers. Place in the fridge to marinate: overnight is best, but a few hours is fine.
Preheat the oven to 190C. Skewer the chicken pieces with 2 skewers in each piece so that the meat can be held flat (see picture). Heat a griddle pan and lightly oil. Place the meat onto the hot griddle pan, and grill both sides until golden and you have a striped ‘char grill’ pattern on the meat. Brush with a small amount of honey and pop briefly into a hot oven until cooked through and the core temperature reaches 80C. Remove the skewers to serve.
For the raita, mix all the ingredients together and serve in a bowl alongside the rest of the parts of the dish, arranged so that you can assemble your own sandwich as you please.