Charred chicken with chimichurri sauce

Charred chicken with chimichurri sauce

500 g free-range chicken thigh fillets, trimmed and halved

2 garlic cloves, chopped

1 teaspoon ground coriander

1 tablespoon olive oil

Chimichurri sauce:--

2 large handfuls of flat-leaf parsley leaves, chopped

2 large handfuls of coriander leaves, chopped

2 garlic cloves, crushed

2 tablespoons red wine vinegar

1 tablespoon honey

1/2  teaspoon 

1 teaspoon dried oregano

1 long red chilli, seeded and thinly sliced

125 ml (½ cup) extra virgin olive oil

Salt to taste

green salad, to serve

barbecued asparagus, to serve

Procedure:--

Put the chicken into a bowl, add the garlic, ground coriander and olive oil and mix to coat the chicken. Cover and marinate overnight in the fridge, if time allows.

Bring the chicken to room temperature 30 minutes before you are ready to start cooking.

To make the chimichurri sauce, combine the herbs in a bowl, add the garlic, vinegar, oregano, chilli honey and olive oil and mix well. Set aside while you cook the chicken.

Heat a barbecue or large non-stick frying pan to medium–hot. Cook the marinated chicken for 10 minutes, until charred and cooked through.

Add cooked chicken to the chimichurri sauce and toss to coat.

Serve with the salad and asparagus