Try Claire Tansey’s savoury citrus grilled chicken with pineapple salad — it’s “Oh my god” guaranteed!
Citrus grilled chicken with pineapple salad
Prep time: 10 minutes
Total: 40 minutes
- 4 skinless, boneless chicken breasts
- 1/3 cup lemon juice
- 1/4 cup sriracha
- 3 tbsp honey
- 2 tbsp canola oil
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/4 cup mint leaves
Ingredients for pineapple salad:
- 3 1/2 cups coarsely chopped pineapple
- 1 coarsely chopped cucumber
- 1 tbsp lemon juice
- 1/4 tsp salt
Method for marinade:
Place chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken is 1/2 inch thick. Whisk lemon juice with sriracha, honey, canola oil, lemon zest, and salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 min.
Combine pineapple with cucumber in a large bowl. Stir in lemon juice and salt. Cover and let stand at least 10 minutes.
Preheat barbecue to medium. Oil grill. Barbecue chicken, with lid closed, until springy when pressed, 4 to 5 minutes per side. Brush chicken with reserved marinade during the last 2 minutes of grilling. Chop up mint leaves and stir into salad just before serving.
Serves 4 | 388 calories per serving
Courtesy Claire Tansey