So if you follow me on Instagram or have me on Facebook, you might have seen this post praising the humble burrito.
I use the word LIVE in capital letters a couple of times in the post. This is real, exciting news. I will be cooking, LIVE on a web show called Food Lovers LIVE. LIVE. LITERALLY, as I put chicken on the grill, you will be watching on your screen or in the TV audience (I hope).
Anyway, as a sneak preview for my burrito LIVE (enough) here’s the marinade I will be using to cook the chicken on the show. You could even have it ready for Wednesday and make it for supper after the show… Just a thought
I’m using boneless, skinless chicken thighs. You could use breast meat instead, but I think these are more flavourful and are less likely to dry out. If you haven’t used them before, this is a good excuse to give them a try.
- 400g chicken thighs, or breast meat
- 1 tsp cumin seeds
- 1 tsp ground coriander
- large pinch dried chilli flakes
- Juice of ½ a lime
- Cut the chicken into strips. If you are using thigh (which I would recommend - a much more flavourful cut of meat and make for juicy burritos) make sure to remove any remaining pieces of cartilage or sinew.
- Put the cumin seeds into a mug and bash them with a rolling pin. You don’t want to grind them up too much just break them open to release the flavour. Alternatively, use a pestle and mortar.
- Put the chicken into a bowl, add the crushed seeds, ground coriander, chilli flakes and lime juice.
- If the spice mix is not coating the pieces evenly, add a little oil to loosen the mix.
- Marinade the chicken up to overnight before use, close covered in the fridge.
- There is no salt in this marinade as we don't want to take any moisture out of the chicken. Season the thighs just before cooking in order to keep the juices in and to get a great flavour.
I’m so exciting I’m going to go and scream and roll around on the floor.
PS. There’s a ‘meet the chef’ section on the website that’s quite nice. I have a legit biography, woo! Click here to have a read.