Ingredients
6 garlic cloves
4 tbsp fresh coriander leaves, plus extra, to garnish
2 tsp black peppercorns, coarsely ground
2 tsp caster sugar
2 limes, juice only
2 tsp Thai fish sauce (nam pla)
1 tbsp light soy sauce
1 tbsp sunflower oil
4 skinless, boneless chicken breasts
Method
1. Finely chop the garlic and coriander then mix in the peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil until well blended. Place the chicken breasts in the marinade and set aside for 1-2 hours, turning from time to time.
2. Preheat a ridged griddle pan or heavy, non stick frying-pan and cook the chicken for 7-8 minutes on each side until the chicken is cooked through and golden brown with good bar marks. Serve hot or cold, garnished with coriander leaves.
Tip: The marinade contains lime juice, which tenderises the chicken. After more than a few hours though, the meat fibres can become so soft that the chicken literally falls apart, which means that this dish is not suitable for overnight marinating.
