Prepare the marinade by lighly roasting the coriander seeds. Using a pestle and mortar, grind the seeds into a fine powder.
Scrape the dirt from three coriander roots and crush with a knife. Wash and roughly chop the leaves from the remaining bunch.
Add all the marinade ingredients together.
Trim any fat from the chicken and cut it into strips approx 1cm thick.
Pour the marinade over the chicken and refrigerate for 2 hours.
Heat the BBQ plate to hot. Add the chicken pieces and cook for 7 - 10 minutes turning once. Serve with a summer salad.
Makes 4 servings
| Prep Time: | 2 hrs |
| Cooking Time: | 10 mins |
| Ready in: | 2 hrs 10 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1258 kj |
| Calories | 301 kcal |
| Fat | 20.7 g |
| Saturated Fat | 4.1 g |
| Total Carbohydrate | 1.3 g |
| Total Protein | 27.1 g |
| Fibre | 0.3 g |
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