Quick-Fry Lemon & Chilli Chicken

(Serves 4)

 

Ingredients:

         4 chicken breasts (boneless)
         6 table spoons rapeseed oil
         2 hot chilli’s (fine chopped)
         2 lemons
         2 tsp sea salt

Preparation:

Add the oil and the chopped peppers into a large enough container to receive the chicken pieces.

Grate the lemons and add to the oil, then squeeze the juice and add to the mix, along with the sea salt.

Take the chicken breasts one at a time and flatten out gently with a roller until they are no more than ½ inch thick.

Add to the mix and marinade over-night if possible, in a fridge; making sure that the chicken is totally covered with the marinade.

Heat a griddle pan or barbeque until hot, then fry the chicken for about 15 minutes.

A tasty addition to any barbeque, best served with crusty bread and a light salad.

 

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