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Ingredients
1kg chicken breasts1 tbsp coarsely ground fresh black pepper
6 green chillies, chopped
1 cup lemon juice
Salt
3 cloves of garlic
2 large onions sliced
1 tsp chilli flakes
100ml vegetable oil
12 bamboo skewers, soaked in water
Preparation
Slice the chicken into 2cm strips lengthways.Place all the ingredients in a large non-reactive bowl, except the oil, with the chicken. Cover and refrigerate for at least 4 hours to marinate, preferably overnight.
The next day, remove from fridge and skewer each strip onto the bamboo skewers.
Remove the chicken pieces, wipe dry, and thread onto the skewers. Set aside.
Heat the oil in a large pot over medium heat. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes or until soft and brown. Add the remaining marinade and reduced by half.
Lightly brush the skewers with oil and grill over charcoal, if possible.
Serve with the marinade as a dipping sauce.
Beer match The Chancer Golden Ale.
If you enjoyed this Chicken yassa recipe then browse more African recipes, barbecue recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Comments (2)
08 Aug 2012 08:32 AEST
Smiley
Ingham
Yassa YESSER!!!!!
Nothing Peter Does ever Fails!!!!!!!!!!! Can't get enough of his cooking. Loved his shows, disappointed they are not on tele at the moment, but get online when i can. Bring it on!
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