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Chargrilled Chicken with Mint and Coriander Raita

The perfect alternative to a traditional chicken sandwich

35 mins


Serves 2

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ingredient icon Ingredients

You will need:

  • 8 wooden skewers, soaked in water
  • 2 chicken breasts, skinned and slit in half
  • 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.