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Griddled chicken with three quick sauces

Annabel Karmel - Griddled Chicken
by Annabel Karmel |
Published on

Preparation Time

20 minutes

Serves

4

Ingredients

  • 2 skinless, boneless chicken breasts

  • 1 tablespoon olive or sunflower oil

  • 1 garlic clove, peeled and halved

  • A little salt and pepper

  • Mild Curry Sauce:

  • 2 tablespoons mayonnaise

  • 2 tablespoons Greek yoghurt

  • 1½ teaspoons mild korma curry paste

  • 1 teaspoon runny honey

  • 2–3 drops of lemon juice

  • Easy Barbecue Sauce:

  • 3 tablespoons tomato ketchup

  • 1 tablespoon runny honey

  • ¼ teaspoon soy sauce

  • ¼ teaspoon lemon juice

  • 2 teaspoons water

  • Spicy Tomato Sauce:

  • 3 tablespoons tomato ketchup

  • 1 tablespoon sweet chilli sauce

  • 1 tablespoon water

  • ¼ teaspoon soy sauce

  1. Cover the chicken breasts with clingfilm and bash them with a mallet or rolling pin to flatten them.

  2. Brush the fillets with oil, then rub one of the cut sides of the garlic clove over them. Season with a little salt and pepper.

  3. Brush a griddle pan with oil and when it is very hot cook the chicken on one side for 2–3 minutes, then turn the heat down a little and cook for a further 3 minutes. Turn the chicken breasts over and repeat on the other side, until cooked through.

  4. Cut the chicken into strips and follow one of the quick sauce recipes to make tasty dipping sauces for the chicken. Serve with steamed vegetables, such as petits pois, sugar snap peas, baby carrots and broccoli florets.

  5. For the Three Quick Sauces: Simply mix all the ingredients together for your sauce of choice and serve alongside the griddled chicken.

Suitable from 1 year+

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