These thinly-cut spicy chicken breast fillets are full of flavour and brilliant for cooking quickly over the hottest part of the barbecue. Alternatively, cook under a hot grill for 10 -12 minutes until tender, turning once or twice.
BUTTERFLIED CHICKEN FILLETS WITH LIME AND PAPRIKA RUB
4 chicken breast fillets, skinned
2 tsp coriander seeds
2 cloves garlic, peeled
grated zest and juice of 2 limes
2 tsp smoked paprika
salt and freshly ground black pepper
1. Slice through the centre of each chicken breast horizontally but don’t quite cut them in half. Open out the fillets so that they lay flat.
2. Crush the coriander seeds coarsely, add the garlic cloves and lime zest and pound to make a coarse paste. Add sufficient lime juice, paprika and salt and pepper to taste to mix again to a coating consistency.
3. Rub the paste into both sides of the chicken breasts and leave to marinate for 5 minutes.
4. Cook the butterflied chicken breasts on the barbecue for 5-6 minutes on each side or until cooked through and slightly charred. Serve with a fresh tomato salsa and green salad if liked.
WLS PORTION: ½
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