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Chargrilled chicken with tropical fruit

Name: Chargrilled chicken with tropical fruit
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 4 (about 170g each) chicken breasts, skin on; 1 lime, zested; 40ml (2 tablespoons) olive oil; 2 tablespoons crushed garlic; 5 limes, juiced; 60ml (1/4 cup) sweet chilli sauce; 20ml (1 tablespoon) fish sauce; 20ml (1 tablespoon) mirin*; 20ml (1 tablespoon) grated palm* or brown sugar; 10ml (2 teaspoons) sesame oil; 125ml (1/2 cup) peanut oil; 1 cup mizuna leaves; 2 kiwi fruit, peeled, sliced; 1 small papaya, peeled, thinly sliced; 1 star fruit, sliced; 1 tomato, seeded, sliced

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45m

10m

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Take advantage of beautiful seasonal fruit with this Asian-inspired chicken recipe.

4 (about 170g each) chicken breasts, skin on
1 lime, zested
40ml (2 tablespoons) olive oil
2 tablespoons crushed garlic
5 limes, juiced
60ml (1/4 cup) sweet chilli sauce
20ml (1 tablespoon) fish sauce
20ml (1 tablespoon) mirin*
20ml (1 tablespoon) grated palm* or brown sugar
10ml (2 teaspoons) sesame oil
125ml (1/2 cup) peanut oil
1 cup mizuna leaves
2 kiwi fruit, peeled, sliced
1 small papaya, peeled, thinly sliced
1 star fruit, sliced
1 tomato, seeded, sliced

Method

1.

Place chicken breasts, lime zest, olive oil and half the garlic in a glass bowl. Toss to coat, cover and refrigerate for 30 minutes.
2.

Combine lime juice, sweet chilli sauce, fish sauce, mirin, palm sugar and remaining garlic in a small bowl. Add the oils and whisk until well combined. Set aside.
3.

Heat a chargrill pan or barbecue until hot. Chargrill chicken for 4-5 minutes each side until golden and cooked through. Set aside to cool slightly, then slice each chicken breast into three.
4.

Divide the mizuna leaves between four plates, top each with sliced chicken breast, then divide the fruit and tomato between plates.
5.

Drizzle with some of the dressing and season. (Any leftover dressing can be kept refrigerated for up to two weeks.)