Sinead Delahunty

Serves 4.

  • 4 cloves garlic
  • 1 inch sized piece of fresh ginger
  • Juice of 1 orange
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 4 tbsp water
  • 1 tbsp mixed herbs
  • 1 tsp freshly ground pepper
  • 4 chicken fillets

 

  1. Make the marinade by finely chopping the garlic and ginger.
  2. Add the orange and lemon juice, oil and water to a bowl.
  3. Stir through the herbs, garlic, ginger and freshly ground pepper until well combined.
  4. Cut the chicken breasts into thirds and add to the marinade. Cover and place in the fridge for at least 40 minutes or overnight.
  5. Preheat a grill pan over a high heat. Add the chicken to the pan, keeping some marinade aside.
  6. Cook the chicken through, reduce the heat and spoon over the remaining marinade.