Chargrilled chicken with zingy coriander sauce
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Chargrilled chicken with zingy coriander sauce
A tangy herb sauce works beautifully with the summery chargrilled flavours here
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
542Kcal
Fat
14gr
Saturates
3gr
Carbs
59gr
Sugars
9gr
Fibre
3gr
Protein
43gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp chicken seasoning (or 2 tsp smoked paprika)
- 1 tsp ground cumin
- 2 tsp vegetable oil
- zest and juice of 1 lime
- 1 x 320g pack chicken thigh fillets
- 125g basmati rice
- 1 bunch spring onions, each cut into 2 pieces
- 1 red pepper, cut into 8 wedges
- 2 tbsp light mayonnaise
- 3 tbsp Greek-style yogurt
- ½ x 30g pack coriander, plus a few sprigs
Step by step
- Combine the chicken seasoning (or smoked paprika), ground cumin, 1 teaspoon of oil and the juice of half a lime in a bowl. Halve the chicken thigh fillets, add to the bowl and toss to coat; set aside.
- Put the rice, 300ml boiling water and a pinch of salt in a saucepan. Bring to the boil, stir then cover and reduce the heat to low. Cook undisturbed for 15 minutes until the rice has absorbed all the liquid and is tender.
- Meanwhile, preheat a griddle pan and cook the chicken for about 5 minutes each side until cooked through; set aside, covered, to rest.
- Toss the spring onions and red pepper with 1 teaspoon of oil then griddle for 6-8 minutes, turning occasionally (cook at the same time as the chicken if your pan is large enough). If using an air fryer, preheat to 200°C, then cook the chicken, spring onions and peppers all together for 12-15 minutes, or until the chicken is cooked through.
- Blitz the mayonnaise, yogurt, coriander, zest and juice of half a lime and 1 tablespoon of water to a sauce in a mini food processor; season to taste.
- Serve with the chicken, peppers and spring onions, garnished with coriander and the rest of the lime zest and drizzled with the sauce.
