A sticky marinade is the perfect way to add a lovely smoky flavour to food that is grilled or barbecued. This marinated chicken recipe is delicious served this with a fresh green salad.
Ingredients
- 1 star anise, roughly broken up
- 1 1/2 tbsp light muscovado sugar
- 1 Thai red chilli, deseeded and finely sliced
- Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
- 3 tbsp soy sauce, plus extra for drizzling
- 2 tbsp toasted sesame oil
- 4 skinless, boneless chicken breasts
- Small handful fresh coriander leaves
Method
- 1.Mix together the star anise, sugar, sliced chilli, lemon zest and juice, soy sauce and sesame oil in a large bowl. Trim the breast meat of any fatty pieces and add to the marinade. Turn to coat well. Cover and chill for at least 30 minues and up to 6 hours.
- 2.Place a griddle pan over a medium heat. Remove the chicken from the bowl and discard any leftover marinade. Add the chicken to the hot griddle and cook for about 15-18 minutes, turning halfway, until cooked through and lightly charred. Set aside for a few minutes, then thickly slice each chicken breast.
- 3.Drizzle 4 plates with a little soy sauce, then top with the chicken slices. Scatter with the fresh coriander and serve with a crisp green salad, if you like.
Nutritional info
Per serving: 238kcals, 7.2g fat (1.3g saturated), 37.2g protein, 6.8g carbs, 5.6g sugar, 1.8g salt
Chef's tip
You can also barbecue this chicken recipe.
Wine Recommendation
There is a hint of sweetness in this dish that will work well with an off-dry Riesling. Try a soft, easy-going German version or one from Australia for a riper, more lime-rich taste.