Chargrilled pepper chicken with lime aioli

Page 48

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Sometimes the simplest dishes, such as this, are the best and this was really very nice. Flattening the chicken thigh fillets and then griddling them made them soft and tender and juicy. I can imagine that cooking the chicken pieces like this would make them excellent to use in chicken burgers, which I will probably try in the future. I used a griddle pan (I assumed by charcoal grill they meant a barbecue and I didn't think it was necessary) and I also just used bagged salad instead of the watercress and tomato. I accompanied this with potato wedges and it was all really simple and flavourful and felt like the OH and I were eating a nice, summery pub meal.

(edited 23rd May 2011) (0) comment (3) useful  

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