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POULTRY
Thai Style Chicken Serves 4
4 large cloves garlic, peeled
3 cm piece ginger, peeled
2 large fresh green chillies
¼
cup pure honey
Juice of a lemon
4 x 150-200g chicken thigh fillets, fat
removed, flatten to one thickness and score.
Combine garlic, ginger, chillies, honey, and
lemon in a food processor until processed.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Preheat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets for 6-10
minutes or until cooked. 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 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.
Preheat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken for 3- 4 minutes
or until tender.
Serve chicken with a hot potato bake and
steamed vegetables.
Honey and Soy Chicken Nibbles Makes 20
10 chicken wings
2 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
1 teaspoon finely grated ginger
½
cup soy sauce
¼
cup honey
¼
cup dry sherry
½
teaspoon five spice powder
Fresh ground pepper to taste
Preheat Contact Grill for 3-5 minutes.
Remove and discard wing tips. Cut wings in
half at the joint.
Combine all other ingredients in a small deep
bowl.
Dip each wing into the marinade. Spray grill
plates with cooking spray.
Cook for 15-20 minutes or until cooked
throughout.
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Contact Grill Recipes continued
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