Name: bbq marinated chicken fillets
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings

Prep time

20 mins

Cooking Time

12 mins

Serves

Marinating time

Ingredients

500g mini chicken fillets
2 tbsp olive oil, plus extra for brushing
2 tbsp soy sauce
2 tbsp sweet chilli sauce (may contain sesame depending on brand)
Finely grated zest and juice of 1 lime
Salt and freshly ground black pepper
2 courgettes, sliced diagonally
2 peppers, deseeded and cut into chunks
Mixed salad leaves and cherry tomatoes, to serve

For the dressing

2 tbsp olive oil
1 tbsp lime juice or white wine vinegar
1 tsp wholegrain mustard
Salt and freshly ground black pepper

Combine the chopped mango, cucumber and spring onions in a small mixing bowl.

Cut the passion fruit in half and empty the contents into the mixing bowl using a small spoon.

Add the lime zest and juice, fish sauce and chilli. Mix and season to taste.

Cover the salsa and leave to rest in the fridge for at least 30 mins to allow the flavour to develop.

Remove the salsa from the fridge ahead of time and set aside and start up the barbecue.

When ready to cook, brush the lamb rump steaks with garlic-infused olive oil, season and place on the barbecue.

Cook for 4-6 mins on each side. Rest the meat for a minute then serve with the salsa and crusty bread.

Cooking tips

Resting the salsa is important to allow the flavours to develop.

You can also fry the lamb steaks instead of barbecuing them. Simply heat a frying pan or griddle without any oil until it is medium hot and cook for 4-6 minutes on both sides.

Top tips for barbecuing lamb

1. Unless you are going for a full on slow-cooked, shoulder of lamb, it is best to choose cuts that cook quickly so you seal in all the juices. Look for loin and chump chops, leg steaks, mince for burgers or diced lamb for skewers.

2. For something different and fun to eat, make spiced lamb “lollipops” from French trimmed lamb cutlets. Rub with ras el hanout (a mix of North African spices) and grill until nicely crisp on the outside. Then hold by the bone as you dip them into a bowl of tzatziki swirled with harissa.

3. Marinades are a great idea as they help to tenderise the meat and infuse flavours. But you don’t have to stick with traditional mint or rosemary. Lamb can take on bold flavours like paprika, orange and garlic.

4. If you are short of time, you can speed up the marinating process by adding ½ a pureed kiwi! It contains natural enzymes called actinidin that tenderises meat in around 4 hours instead of overnight. A lovely Korean marinade is made with soy sauce, sugar, sesame oil, spring onions, garlic, sesame seeds and a little fresh kiwi.

5. Make sure your barbecue is at the right temperature. Too hot and the outside will burn before it’s done in the centre, too cool and it may be dry and won’t have a nice charred surface.

6. Once the lamb is on the barbecue don’t be tempted to move it too much. Leave until a nice brown crust has formed on the underside and do not keep prodding it otherwise you will lose all the precious juices!

7. As with all meat, leave cooked lamb to rest for a couple of minutes before serving.

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Bbq marinated mini chicken fillets

Ingredients

For the dressing

Cooking tips

Top tips for barbecuing lamb

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