thai barbecue chicken

serves 4

4 chicken breast fillets, trimmed

steamed jasmine rice, to serve

olive oil spray, for cooking

Marinade

1 bunch coriander (cilantro)

1–2 lemongrass stems, white part only, chopped

5 garlic cloves

1 teaspoon ground turmeric

1 teaspoon coriander seeds

1½ teaspoons black peppercorns

1½ teaspoons soft brown sugar

250 g (9 oz/1 cup) plain yoghurt

To make the marinade, trim the roots from the coriander and rinse well. Reserve the leaves and stems for another use. Put the coriander roots, lemongrass, garlic, turmeric, coriander seeds, peppercorns and sugar in a food processor with 2 tablespoons of the yoghurt and process until smooth. Add the remaining yoghurt and process until just combined.

Place the chicken in a large shallow bowl, pour over the marinade and turn to coat, making sure the chicken is well coated. Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat a chargrill plate to medium–high. Lightly oil the plate and cook the chicken for 3–4 minutes on each side, or until just cooked through. Serve immediately with steamed rice.