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Chargrilled Chicken with Mint and Coriander Raita

A great BBQ or midweek meal recipe.
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35 mins


Serves 2

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You will need:

  • 8 wooden skewers, soaked in water for 30 mins
  • 2 chicken breasts, skinned and slit in half
  • 1 birds 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
  • 1 clove garlic, crushed
  • 5g fresh coriander, chopped
  • 5g fresh mint, chopped


  • Step 1 : Marinate the chicken

    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. If you are planning on having a BBQ you can dice your chicken up into smaller cubes or use chicken goujons.

  • Step 2 : Prepare the raita

    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.

  • Step 3 : To cook the chicken

    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. If you are grilling make sure you have diced your chicken into smaller pieces before threading so that they will cook faster. Grill until cooked through.

  • Step 4 : To serve

    Remove the skewers and serve in sandwiches, on flatbreads, in a salad, or on their own to dip in the sauce. Find your favourite way!