Tangy Brazilian Grilled Chicken

Scotch Eggs
 
  • 4 chicken breasts, skinless and boneless
  • For Marinade
  • 1 tbsp Worcestershire sauce
  • 2 tbsps white wine vinegar
  • 2 tsps melted butter
  • 2 tbsps soft brown sugar or treacle
  • Freshly ground black pepper
  • Few drops of olive oil
  • 1 clove garlic, crushed
 
Black Aluminium Griddle Pan 
  • Rub lime juice over the chicken breasts and leave for 10 mins.
  • Mix rest of the marinade ingredients all together.
  • Slash the chicken all over and add to the marinade, ensuring that they are thoroughly coated.
  • Cover and place in refrigerator and marinate for at least one hour.
  • Heat the Sabichi Die Cast Griddle Pan until hot. Brush with a little oil and cook the chicken for 5 to 6 minutes on each side or until cooked through.
  • Use the leftover marinade to baste occasionally.
  • Serve with a jacket potato, beans or a crisp salad!
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