Wednesday Recipe: Chicken Fillets with Thyme


From Sizzle: Sensational Barbecue Food by Julie Biuso (Julie Biuso Publications, $20) Serves 4.

3 cloves garlic, peeled and cut into slivers
finely grated zest of 1 lemon
1 Tbsp freshly ground coriander seeds
1 Tbsp thyme leaves
2 Tbsp olive oil
freshly ground black pepper
1 1/4-1 1/2 pounds chicken fillets (tenderloins)
sea salt
1. In a shallow dish mix garlic, lemon zest, ground coriander, thyme leaves, oil and plenty of black pepper. Add chicken fillets and turn to coat with marinade. Covef and refrigerate for at least 1 hour, but up to 8 hours.
2. Remove chicken fillets from fridge 10 minutes before cooking them. Cook in matches over medium heat for a few mimuntes on each side until golden but just cooked through. Sprinkle with salt. Cook garlic slices from marinade separately–so they don't burn–and remove them to a plate when they are pale golden in color.
3. Put chicken fillets on a heated serving plate and spoon garlic slivers on top. Serve immediately.