Brazilian Chicken With Green Pepper and Herb Salad

Ingredients

For the marinade

• 1 cup olive oil
• 4 tablespoons hot red pepper sauce
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 3 garlic cloves
• 2 tablespoons flat leaf parsley
• 2 bay leaves, bruised
• 2 limes, juice of, only
• 4 skinless chicken breasts
• sea salt
• fresh ground black pepper

For the salad

• 2 tablespoons dark brown sugar
• 1 tablespoon green hot pepper sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped cilantro
• 1 tablespoon flat leaf parsley
• 2 tablespoons chopped mint
• mixed salad greens
• 2 green peppers
• 1 bunch scallion, sliced

Directions

1. 1

   Combine all the ingredients for the marinade together in a food processor and whiz to a smooth paste.

2. 2

   Using a sharp knife, make diagonal slashes in the chicken and place in an ovenproof dish. Cover with the marinade and set aside for 30 minutes.

3. 3

   Shake off any excess marinade and cook on a hot griddle plate for about 10 minutes, until cooked through.

4. 4

   To make the green pepper salad, whisk together the sugar, green pepper sauce and lime juice in a large bowl, until the sugar has completely dissolved.

5. 5

   Stir in the herbs. Add the salad leaves, green peppers and scallions and toss gently together.

6. 6

   Serve the chicken straight from the griddle, with a generous pile of salad.