Some time ago, while browsing in a second hand book shop I came across an ancient book with dog ears on the art of barbecue. It had no cover, so I do not know who the author was, but the recipes are absolutely brilliant and I spent an entire afternoon flipping through the pages and envisioning the various recipes. For some reason “Green Chicken” fascinated me and I decided to make it at the first opportunity. I always add a twist of my own to every recipe, so although it turned out quite different from what it was supposed to be, the taste was fabulous and the empty plates a proof of this.
1 kg skinless chicken breasts, wash & drain.
For marinade: 1 medium sized onion, sliced; 4 flakes garlic, peeled; juice of 1/2 lemon; a handful of spring onions ,coriander & mint leaves; black salt to taste; 2 green chillies and 1/2 tsp pepper powder or more to taste; 1/2 inch ginger & 1/4 cup grapefruit juice. Grind in mixer until smooth.
Marinade the cut & drained chicken overnight. Barbecue or grill for five minutes each side at 250 C till brown and done. Serve as starters or accompaniment to a meal. Goes well with garlic bread too.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
To Experience A Malaysian Food Tasting Tour CLICK HERE