Poultry, Thai Style Chicken | Sunbeam GC2600 manual

Poultry.

Thai Style Chicken

Serves 4

4 large cloves garlic, peeled

3 cm piece ginger, peeled

2 large fresh green chilli

1/4 cup pure honey Juice of a lemon

4 x 150-200g meaty chicken thigh fillets, fat and sinue removed, flatten to one thickness and score.

Combine garlic, ginger, chilli, honey, and lemon in a food processor until processed.

Spread this over the chicken. Marinate for 30 minutes or overnight.

Pre- heat grill for 3-5 minutes. Spray liberally with cooking spray. Cook fillets in two batches for 6-10 minutes or until cooked. Check if fillets are cooked by inserting a knife into flesh. Turn chicken after 3 minutes to make a cross grill-mark pattern.

Serve with steamed rice noodles topped with fresh herbs.

Mustard Seed & Tarragon Chicken Breasts Serves 4

4 large chicken breasts, fat and sinue removed, cut into 8 flat slices

2 Tablespoons wholegrain mustard

2 Tablespoons dijon mustard

1 Tablespoon dry tarragon leaves

Combine chicken with mustards and tarragon leaves. Marinate for 30 minutes, overnight or until required.

Pre- heat grill for 3-5 minutes. Spray with cooking spray. Cook chicken in batches 3- 4 minutes or until tender.

Serve chicken with a hot potato bake and steamed vegetables.