Chicken
Griddled Chicken in Lemon
A healthy, flavour-packed chicken recipe cooked on a griddle pan with fresh lemon and aromatic spices.
From Yasmin’s Kitchen
Chicken is an excellent source of lean protein as well as vitamins and minerals including B5 and B6.
Cooking it on a griddle pan is quick, easy and naturally lower in fat. If you don't have a griddle pan, a frying pan works just as well.
Griddling helps retain the natural flavour and keeps the chicken moist and succulent.
To prepare the chicken, butterfly each breast by cutting around two-thirds of the way through, then flatten it to around ¼–½ inch thick using a rolling pin or meat mallet.
If you don't have a rolling pin or mallet, simply slice the chicken into thinner pieces instead.
Enjoy with a fresh salad, grilled vegetables or wrapped in flatbread.
What you’ll need
Ingredients
- 2 chicken breasts
- 2 garlic cloves, peeled
- 1 inch fresh ginger, sliced
- 1 green chilli (strength varies, use with caution)
- 1 level teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
- Juice of 1 lemon
- Sunflower oil for cooking
- Fresh coriander or parsley, to garnish
Step by step
Method
- Prepare the chicken breasts by butterflying and flattening them.
- Blend the garlic, ginger and chilli into a thick paste using a food processor or pestle and mortar.
- Mix the paste with the salt, coriander, cumin, cayenne pepper and lemon juice.
- Add the chicken and coat well. Leave to marinate for 30 minutes.
- Heat a griddle pan until very hot, brush lightly with sunflower oil and cook the chicken for around 5 minutes on each side, or until fully cooked.
- Garnish with fresh herbs and serve with salad or grilled vegetables.
- Alternatively, slice and serve in a wrap with your favourite filling.
Helpful notes
Tips
- A frying pan can be used if you don't have a griddle pan.
- For even quicker cooking, slice the chicken into thin strips before marinating.