Tender and juicy chicken thighs or breast grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.
3 tablespoons olive oil
freshly squeezed lime juice
2 tablespoons fresh chopped cilantro or parsley
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chili flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
4 chicken thigh fillets or breast that have been brined, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine (or cos) lettuce leaves, washed and dried 5 cups Romaine (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra parsley leaves to garnish
Sour cream (optional) to serve
Step 1: Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours. Refrigerate the reserved untouched marinade to use as a dressing.
Step 2: Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Step 3: Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Step 4: Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra parsley leaves and sour cream.