Thai Chicken

There could be a few Thai people who dispute my way of preparing and cooking this – but the recipe works for me.

Whenever I visit my local butcher and buy chicken breasts, I always remove the fillets before use. The breasts are just too big otherwise. However, for this recipe, you might want to use the breast as well as the fillets. I tend to take the fillet and open it out by cutting along its length to make a pocket first and then opening up. You could also prepare nice thin slices of raw breast meat to provide the same size and texture needed for my Thai Chicken tapas.

Makes enough for 2-4 tapas portions.

– Use between 3 and 6 chicken fillets or 1-2 breasts, sliced.

Marinade

• You need some salt and pepper.
• some plain yoghurt (about a cup full).
• some crushed garlic and ginger (about a teaspoon full of each).
• some chilli (if using fresh, use half a chilli – or 1/4 t’sp powder).
• and some honey. I had some maple syrup, so used that. About a tablespoon full.
• Some ground coriander and cumin too if you have them.
• Splash of lime or lemon juice.

Mix all the above together and add your flattened chicken pieces to the mixture. Cover and store overnight (or all day).

Cooking

Nothing can be simpler.

Warm your griddle pan and brush with oil. When very hot, add the chicken one piece at a time, shaking off any surplus marinade first. Cook for about 2-3 minutes on each side and serve topped with chopped fresh coriander (if you have it).