Grilled chicken leg fillet with coriander and chili
- Category: Chicken thigh fillet
- Cuisine: Main course
Ingredients
Four people:
• 12 pieces of chicken leg fillets
Marinade:
• 2 dl sweet chili sauce
• ½ fresh chili
• 10 g fresh coriander
• 1 tsp paprika powder
• 1 pinch of black pepper
• 1 pinch of salt
• 1 dl cooking oil
Tzatziki:
• 250 g Turkish yogurt
• 1 cucumber
• 2 cloves of garlic
• 3 leaves fresh oregano, finely chopped
• 1 tbsp red wine vinegar
• ½dl olive oil
• 1 pinch of salt
• 1 pinch of black pepper
French potato salad:
• 600 g fresh potatoes
• 1 red onion
• 8 radishes
• 100 g sugar snaps
French wine sauce:
• 2 tbsp Dijon mustard
• 2 egg yolks
• 2 tbsp red wine vinegar
• 2 dl cooking oil
• 1 pinch of salt
• 1 pinch of black pepper
Instructions
1. Mix the ingredients for the marinade in a food processor. Marinate the thigh fillets of Bjärekyckling for at least half an hour before grilling.
2. Grate the cucumber into the tzatziki and season it slightly with salt. Let it sit for about half an hour.
3. Boil the fresh potatoes and then let them cool down.
4. Whisk together mustard, egg yolk and vinegar to make the French mustard, then slowly add the cooking oil in small amounts.
5. Slice the red onion and sugar snaps into small, fine boats and cut the radishes into thin slices. Then mix them in with the cooked fresh potatoes and pour the vinaigrette over them.
6. Mix together the remaining ingredients for the tzatziki. Then squeeze out most of the liquid from the cucumber and add the cucumber to the other ingredients.
7. Grill the pork loin fillets until they have an internal temperature of 72°C. Allow them to rest for five minutes before serving.
8. Serve the grilled thigh fillets of Bjärekyckling with coriander and chili with tzatziki and the French fresh potato salad. Enjoy your meal!