Grilled Coriander Jalapeño Chicken with sesame beans

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45min (excluding marinating)

•

Easy

A summer meal with grilled coriander Jalapeño chicken, crispy sesambones and basmati rice. Fast, spicy and full of taste!

A summer meal with grilled coriander Jalapeño chicken, crispy sesambones and basmati rice. Fast, spicy and full of taste!
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Ingredients

What do you need?

Quantity: 4P

Sesambones:
400 g green beans
1 tbsp bouilon powder or broth block
1 Klont butter
1 tbsp toasted sesame seeds
1 tbsp crispy onions
10 leaves mint, finely chopped
1 tbsp sesame oil
Juice of ½ lime

For the chicken:
4 chicken fillets
1 thick forest coriander
125 g Greek yogurt
1 tbsp olive oil
Zeste and Sap of 1 Lime
1 tbsp honey
1 clove of garlic
1 jalapeño pepper (with or without seeds, depending on desired spiciness)
Pinch of salt and black pepper from the mill

To serve
Basmati rice (follow the instructions on the package)

Sesambones:
400 g green beans
1 tbsp bouilon powder or broth block
1 Klont butter
1 tbsp toasted sesame seeds
1 tbsp crispy onions
10 leaves mint, finely chopped
1 tbsp sesame oil
Juice of ½ lime

For the chicken:
4 chicken fillets
1 thick forest coriander
125 g Greek yogurt
1 tbsp olive oil
Zeste and Sap of 1 Lime
1 tbsp honey
1 clove of garlic
1 jalapeño pepper (with or without seeds, depending on desired spiciness)
Pinch of salt and black pepper from the mill

To serve
Basmati rice (follow the instructions on the package)

Preparation method

How do you make this?

Preparation of the beans: Cut the ends of the green beans.

Cook the green beans for 5 minutes in a large pan with salted boiling water and a stock cube and lump butter

Drain the beans and immediately put them in ice water to stop the cooking process. Drain well.

Mix the beans with the sesame oil and lime juice, sprinkle roasted sesame seeds, crispy onions and finely chopped mint over it.

Jalapeño Coriander Marinade: Put the coriander, Greek yogurt, olive oil, lime zest, lime juice, honey, garlic, jalapeño pepper, salt and pepper in a blender or use a hand blender. Mix into a smooth marinade.

Turn the chicken fillets flat and place them in a bowl. Pour the marinade over it and make sure the chicken is well covered. Let the chicken marinate for at least 1 hour, but preferably a whole night.

Grilling the chicken: Heat the grill pan over medium heat.

Grill the chicken fillets on both sides until they are nicely golden brown and cooked, about 6-8 minutes per side, depending on the thickness.

Serve: Serve the grilled chicken with the sesambones and the basmati rice.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.