Another very quick and easy chicken dish, which is perfect for a light summer supper, or lunch with a friend. Like most Thai and Vietnamese dishes, the time spent is in the chopping and making the paste; the cooking time is merely a matter of minutes.
Grilled peppered chicken breast Vietnamese style
2 large chicken breasts, boneless and skinless
1 ¼ tsp green or black peppercorns
2 cloves garlic
1 small birds eye chilli, de-seeded and thinly sliced
1 spring onion, chopped
½ tsp salt
2 tbsp coconut oil
1 lime, sliced into wedges for serving
Cut the chicken breast into ¾ in slices, place in between 2 lots of cling film and beat it flat with a rolling pin.
Grind the peppercorns in a pestle and mortal, or simply put in a small food processor with the garlic, chill and spring onion and whizz them all together to make a paste. Add the oil and then marinate the chicken pieces with the paste.
Place the chicken pieces on a griddle, or better still on a barbecue if it’s lit, and cook them through, turning them and basting until they are well done.
Serve with Cauliflower with lemongrass and basil, a mixed or Thai salad for a light lunch, and some rice.