Name: Chicken with watermelon, mint & coconut
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 4 x 200g chicken breast fillets; MARINADE; 2 tblsps oyster sauce; 1 tblsp soy sauce; 2 cloves garlic, peeled; 1 stick lemongrass, white part only chopped; 2 small red chillies; 2 tblsps vegetable oil; WATERMELON SALAD; ¼ watermelon (1.5kg), cut into small wedges; 1 cup torn fresh mint leaves; 1 small red onion, halved, thinly sliced; ⅓ cup shredded coconut

Chicken with watermelon, mint & coconut

Taste summer like never before.

Serves 4

Prep

20M

Cook

12M

Total

32M

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Simply delightful.

Ingredients

4 x 200g chicken breast fillets

MARINADE

2 tblsps oyster sauce

1 tblsp soy sauce

2 cloves garlic, peeled

1 stick lemongrass, white part only chopped

2 small red chillies

2 tblsps vegetable oil

WATERMELON SALAD

¼ watermelon (1.5kg), cut into small wedges

1 cup torn fresh mint leaves

1 small red onion, halved, thinly sliced

⅓ cup shredded coconut

Method

To make marinade, combine all ingredients in a small food processor and process until smooth. Transfer to a large bowl.

Score chicken across the top at 2cm intervals, about 1cm deep. Add to marinade. Rub in well. Refrigerate, covered for about 3 hours, or overnight.

To make the watermelon salad, gently combine all ingredients in a large bowl.

Remove chicken from marinade. Discard marinade. Pat chicken dry with absorbent kitchen paper.

Cook chicken on a heated, lightly oiled barbecue flat plate over a medium to low heat for about 6 minutes on each side, or until cooked. Rest, loosely covered in foil, for 5 minutes.

Slice chicken into thick pieces and serve with watermelon salad and lime cheeks, if desired.

That's Life

Ingredients

Method

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