Poultry and Game Recipes - Grilled Chicken Creole Recipe

Ingredients

Serve 4

• 6 boneless, skinless chicken breasts salt and pepper

• boiled rice, to serve 

Creole seasoning:

• 2 spring onions, finely chopped

• 1/2 red onion, finely chopped

• 2 garlic cloves, crushed

• 1 fresh red chili, deseeded and finely chopped

• 3 chives, snipped

• a few thyme sprigs, chopped

• a few parsley sprigs, chopped

• 3 allspice berries, crushed

• 2 tablespoons lime juice

• 2 tablespoons olive oil

Avocado sauce:

• 1 large ripe avocado

• 1 tablespoon finely chopped onion

• 1/2 garlic clove, crushed

• cayenne pepper

• lime juice (optional)

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Method:

1. First, prepare the Creole seasoning. Put the spring onions, onion, garlic, chili, herbs and allspice berries in a bowl. Add the lime juice and olive oil and stir well to mix thoroughly together.

2. Slash the chicken breasts 2 or 3 times on both sides and season lightly with salt and pepper. Rub the seasoning over both sides of each chicken breast, pressing it into the slashes.

3. Cover and chill in the refrigerator for 2-3 hours. Put the chicken breasts on a grill rack and cook under a preheated hot grill, turning once, until cooked on both sides. Take care that the herbs do not burn.

4. Alternatively, cook them in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes. While the chicken is cooking, make the avocado sauce.

5. Mash the avocado to a smooth paste and beat in the onion, garlic and cayenne pepper to taste. Add a little lime juice, if wished, to prevent the sauce from discoloring. Serve with the chicken and rice.