For those occasions when you’re looking for a summer time barbecued chicken fillet, but it’s not summer anymore (was it ever here this year?), this tasty and succulent marinated chicken fillet works great in a salad or in a bun as a Caesar Club sandwich.
Ingredients for 6 servings:
| 6 skinless boneless fresh chicken fillets | 2 Tbsp lime juice |
| ¼ cup cider vinegar | 1½ Tbsp lemon juice |
| 3 Tbsp Dijon mustard | ½ cup brown sugar |
| 3 cloves garlic, minced | 1½ tsp salt |
| 4 Tbsp olive oil | ¼ tsp pepper |
Whisk all the ingredients together to make the marinade, then place the chicken fillets in a bowl and pour the marinade over. Cover with cling film and leave in a fridge to marinate for at least 8 hours or overnight.
To cook, place the marinated fillets in a medium heated frying pan, top side down. Brown for 2-3 minutes and turn. Then place the pan in a preheated oven at 180oC for 10-12 minutes until cooked through and juices run clear. Make sure that the pan has an ovenproof handle! Alternatively, grill under a medium heat for 10-12 minutes, turning regularly until fully cooked.
Slice into strips and serve with a tossed salad, or enjoy as a Caesar Club sandwich using a fresh ciabatta, and dressing with shredded Romaine lettuce, strips of cooked bacon, a sprinkle of grated Parmesan and a dollop of your favourite Caesar salad dressing.
