You are here

  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani
  • Tangy Chicken
    Tangy Chicken Riyaz Lalani

Tangy Grilled Chicken

Riyaz Lalani (Chef Rizzo)
12 December 2016
20 mins PreparationServes 820 mins Cooking time

Sink your teeth into this fiery, juicy, and irresistibly tangy chicken dish! This recipe was created for the Salgirah Khushiali Youth event in Ontario, Canada by avid cook Riyaz Lalani, in celebration of Mawlana Hazar Imam's 80th birthday. Infused with flavours of lemon, garlic, mustard, honey, soy sauce and parsley gives a perfectly flavourful and tender chicken breast.

Healthy Hints

Need something to pair this with? Accompany with a healthy wholegrain such as brown rice, quinoa, or a starchy vegetable like corn. A side-salad to complete the dish will transform it into a well-balanced and satisfying meal. You can cut the salt by making a smart swap; opting for a reduced sodium variety of soy sauce or reducing the amount used in the recipe. An excessive intake of salt has been linked to high blood pressure; a major risk factor for stroke, heart disease and kidney disease. You can certainly increase the lemon juice and parsley to compensate.

Ingredients

  • Marinade:

    90 ml soy sauce

    40 ml worcestershire sauce

    60 ml balsamic vinegar

    60 ml lemon juice

    ¼ tsp lemon zest

    40 ml yellow mustard

    ¾ tbsp garlic paste

    1½ tbsp honey

    1½ tbsp flat leaf parsley

    ½ tbsp black pepper (coarsely ground)

    150 ml vegetable oil

    ---------------------------

    8 large chicken breasts, boneless and skinless

     

Cooking Guide
  1. Combine all the ingredients of the marinade in a large bowl.
  2. Remove the fat and pierce the chicken throughout. This ensures even grilling and allows the marinade to penetrate deeply into the chicken.
  3. Place the chicken in the marinade and let it sit for at least 6 hours in the fridge. The chicken is best marinaded for 6-8 hours. Any longer and the chicken can start to get cooked by the vinegar.
  4. Clean and oil the grill grates.
  5. Preheat the grill to medium, 190 - 200°C / 375°F - 390°F.
  6. Avoid going hotter than 200°C / 390°F as this will dry out the chicken.
  7. Grill the chicken until completely cooked through - about 6 minutes per side depending on the thickness of the breast and the heat of the grill. The Chicken should be at least 74°C / 165°F when pierced with a thermometer at its thickest part.
  8. As the chicken grills, brush generously with the remaining marinade.
  9. As an alternative to the grilling method, you can also place the chicken breasts in an oven-proof dish and place in the oven, or grill under a direct heat (broil). Just ensure that the chicken is cooked through and the internal temperature reaches atleast 74°C / 165°F.

sharing options

SEARCH RECIPES

Food Facts

  • Fat
    Med
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    High
  • Calories369kcal
  • Protein39.0g
  • Fat19.9g
  • Saturated fat3.1g
  • Trans fat0.0g
  • Cholesterol98.0mg
  • Carbohydrate6.9g
  • Sugars (Total)4.2g
  • Fibre0.4g
  • Sodium880.10mg
  • Salt equivalents2.2g
  • Iron1.5mg
  • Calcium23.9mg
  • Vitamin C5.9mg
  • Vitamin D0.3mcg
  • Potassium564.5mg