Marinated Chicken Breasts; Salmon With Thai Cucumber Relish - Weber Go-Anywhere Handbook

MARINATED CHICKEN BREASTS

(Direct/normal ire cooking method, serves 4)
Ingredients
2 chicken breasts
1 lemon, juiced
2 cloves garlic, crushed
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method
Slice each chicken breast horizontally into
two even pieces.
Mix the lemon juice, garlic, mint, olive oil,
salt and pepper together in a bowl. Add the
chicken breasts to the marinade, coating
them evenly. Cover and refrigerate to let the
chicken marinate for an hour.
Once the barbecue is preheated, place the
chicken breasts directly on the grill.
Close the lid and cook for 5 to 6 minutes.
Open the lid and turn the chicken.
Close the lid and cook for a further 5 to 6
minutes or until cooked through.
Remove from the grill and leave them to rest
for a few minutes.
SALMON WITH THAI
CUCUMBER RELISH
(Direct/normal ire cooking method)
Ingredients
Salmon steaks, 150g to 200g each and
20mm thick
3 tablespoons Asian (toasted) sesame oil
Freshly ground black pepper
For the relish
2 tablespoons fresh lime juice
1 tablespoon ish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon inely chopped fresh mint
1 tablespoon inely chopped fresh coriander
1 teaspoon minced fresh chilli
½ teaspoon minced garlic
1 cup inely chopped or thinly sliced
cucumber
Method
In a medium bowl, whisk together all the
relish ingredients except the cucumber.
Add the cucumber, stir well and allow to
stand at room temperature for at
least 15 minutes.
Lightly brush or spray the salmon all over
with oil. Season with pepper to taste.
Barbecue the salmon for 4 to 5 minutes each
side or until opaque throughout. Serve with
the relish spooned over the top.
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