Ingredients
- 6 garlic cloves, crushed
- 1 1/2 tablespoons cracked black peppercorns
- 1 handful chopped coriander (cilantro) leaves and stems
- 4 coriander (cilantro) roots, chopped
- 80 ml (2 1/2 fl oz/ 1/3 cup) lime juice
- 1 teaspoon soft brown sugar
- 1 teaspoon ground turmeric
- 2 teaspoons light soy sauce
- 4 boneless, skinless chicken breasts
Method
1. Blend the garlic, peppercorns, coriander, lime juice, sugar, turmeric and soy sauce in a food processor until smooth then transfer the marinade to a bowl.
2. Remove the tenderloins from the chicken breasts. Score the top of each breast three times. Add the breasts and tenderloins to the marinade, cover and refrigerate for 2 hours or overnight, turning the chicken occasionally.
3. To make the salad, halve the cucumber and scoop out the seeds with a teaspoon. Cut into slices. Halve the tomato lengthways and slice crossways. Combine the cucumber, tomato, onion, chilli and coriander in a small bowl. Drizzle with the combined lime juice, sugar and fish sauce.
4. Cook the chicken on a lightly greased barbecue grill or flat plate for 3 minutes on each side, or until cooked through and tender. Serve the chicken immediately with the salad.
