Grilled Marinated Chicken
|Half chicken breasts/3 halved small chickens||6 , honed|
|White wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground coriander||3 Teaspoon|
|Chopped fresh rosemary/1 teaspoon dried rosemary||3 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Flatten the chicken breasts between 2 sheets of plastic film, or flatten chicken halves and trim off any scraggy skin.
MARINADE: Combine vinegar, lemon juice, coriander, rosemary and garlic in a bowl. Add the olive oil in a stream, whisking constantly until mixture is well combined and thick.
Place the chicken in a large dish and coat with the marinade. Cover and chill for 11/-2 hours.
Remove chicken from marinade. Heat a well-seasoned ridged griddle pan over moderately high heat until it is hot, brush with oil and sear the chicken breasts for 3-4 minutes on each side or until the flesh is springy to the touch. Or arrange the chicken breasts on the rack of a griller tray and grill under a preheated grill about 5 cm from heat for 3 minutes on each side. Transfer the chicken to a heated platter. Serve with baby new potatoes and a green salad.