Recipes

Directions

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1. .Slice the chicken breast lengthwise, try to use small chicken breast, they're much more tender and don't suffer from the 'woody' tough dry issue that the big old style chicken breasts have.

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1. Finely dice the garlic, Red chili’s and add salt and white pepper, sesame oil and paprika, mix well.

2. Roast the green chili’s over direct heat until charred, set aside to cool.

3. Add the sliced chicken breasts to the marinade set aside for about 20 minutes.

4. Grill over high heat until reaching an internal temp of 165 F.

5. Dust with paprika and serve on a good bread roll, baguette with sliced tomatoes and bbq sauce.