GARLIC AND SOY CHICKEN WITH
SPUD LITE MICRO POTATOES
PREP TIME: 10 MINS
+ MARINATING TIME
COOKING TIME: 8 MINUTES
SERVES: 2
INGREDIENTS
Barbecue Chicken
2 cloves garlic, crushed
¼ cup light soy sauce
¼ cup coriander root and leaves, chopped
500g boneless, skinless chicken thighs, scored
1 tablespoons olive oil
Coriander leaves, to garnish
Sweet Chilli & Coriander Potatoes
350g microwave bag Spudlite potatoes
2 teaspoons olive oil
1 tablespoon coriander, chopped
1 tablespoon sweet chilli sauce
salt flakes and freshly ground black pepper
METHOD
1. For the chicken, place garlic, soy and coriander together in a medium mixing bowl, stirring until well combined. Add chicken, stirring until well coated. Cover and refrigerate for a minimum of two hours.
2. Preheat a barbecue to medium high. Add olive oil to the chicken mixture, stirring until well coated. Cook chicken on preheated barbecue for 3-4 minutes each side, or until chicken is cooked through.
3. Meanwhile for the potatoes, cook in microwave following pack instructions. Place olive oil, coriander, sweet chilli sauce, salt and pepper together in a small mixing bowl, stirring until well combined. Add cooked potatoes, tossing until well coated.
4. Serve chicken garnished with coriander leaves, accompanied by sweet chilli and coriander potatoes and a green salad.
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