Here’s another very easy recipe for those days when you look at the packet of boneless, skinless chicken pieces in your fridge and have no idea what to do with them.
The marinade creates some welcome heat and spice on a blustery spring day; fiery, fragrant and citrusy, the zingy combination of fresh mint, lemon, chili and saffron will have you believing that winter is behind us.
Serve this with wedges of lemon to squeeze over and perhaps some buttery couscous, spiked with dried fruits and cilantro (coriander leaf) – or just wrap each piece in a soft lettuce leaf and call it finger-food.
GRILLED CHICKEN WITH CHILI, MINT, LEMON & SAFFRON
14 oz (400g) of boneless, skinless chicken pieces (thigh or breast)
1 medium sized hot red chili, de-seeded and chopped
1 heaped teaspoon of dried red chili flakes
2 good pinches of saffron (Spanish)
2 garlic cloves, peeled and chopped
A good sized handful of fresh mint leaves (20-30)
4 tablespoons of extra-v olive oil
The juice of 1 large lemon
Extra lemons to serve
Cut the chicken into finger-sized strips and put them in a glass or china bowl.
In a food processor, pulse the fresh and dried chilies, garlic, saffron, olive oil, the mint and lemon juice, until you have a colorful mess.
Pour the whole lot over the chicken, toss gently, cover and chill from 30 minutes to overnight.
Heat up your BBQ grill or a heavy, ridge based grill pan. Once hot, add the chicken strips including any marinade sticking to them and cook for 3-4 minutes each side until golden brown in patches and cooked through.
Be careful not to overheat and burn the marinade – the result should be sticky and golden.
To serve: season with sea salt to taste and offer some lemon wedges to squeeze over.