John Myers
Grilled Sweet Chilli Chicken Breast
The perfect grilled sweet chilli chicken breast recipe with a picture and simple step-by-step instructions.
marinade
- 3 tbsp Honey liquid
- 3 tbsp Soy sauce light
- 3 tbsp Sesame oil brown
- 2 tbsp Chopped ginger
- 4 Garlic cloves chopped
- 2 tsp Chili peppers finely chopped
- Juice of half a lime
- Wash the meat, pat dry, if necessary remove the inner fillet and fat or similar, pound it flat with a meat tenderizer and place in a zip bag. The inner fillet can be put in with it, it just doesn’t need to be pounded flat.
- Mix the ingredients for the marinade together and pour into the zip bag. Let the air out and close the bag well and mix the meat and marinade well.
- Put it in the fridge for a while, preferably overnight, knead it in between and turn it over.
- Take the meat out of the refrigerator, let it stand outside for a while so that it can warm up a bit, preheat the grill, remove the meat from the marinade (do not strip it off) and put it on the hot grill. Grill for about 5 minutes on each side (by plating it doesn’t take that long and stays nice and juicy).
- There were also potato wedges from the oven 🙂
- The marinade is also sufficient for 4 chicken breast fiets and you can also roast it in the grill pan. It also tastes good when you marinate sliced meat in it and then fry it in the pan or on the raclette.
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