Did you know that kiwi fruit is an excellent meat tenderiser? I had heard this a while ago and suddenly remembered this when I had an abundance of kiwi fruit to use up. It makes sense, being quite tart and acidic. I never would’ve thought it would be quite so delicious though!
I made up an interesting vibrant green concoction, consisting of kiwi, spring onion, garlic, jalapeño, lime and cilantro. This turned out to be AHHmazing. I actually couldn’t stop eating it off the spoon, right out of my blender. What is useful about making this is that it can work as a salsa as well as the marinade. It was too pretty and tasty to not spoon right over at the end.
I marinated some boneless chicken thighs in the kiwi salsa for a few hours and it turned out very flavoursome and soft. Chicken breast would work just as well. I have a thing for chicken thighs, though. I love cooking them a little extra on the BBQ to get some nice char marks and crusty edges. With chicken breast, I tend to err on the side of cooking just through, as it has a tendency to be dry, and no one likes dry chicken. BBQ chicken thighs will always remind me of street food at Notting Hill Carnival in London. Although, back then I was usually more interested in partying than eating!
Want some great sides to go along with this chicken? How about Herb Salad with Butternut, Chickpeas and Feta, Black Beans, Veggies and Rice, or Charred Corn and Feta Salad? Ah, don’t you just love great warm weather food like this?
Here is your recipe for Kiwi, Jalepeno and Lime Grilled Chicken:
- 8-12 boneless chicken thighs
- 4-5 kiwi fruit
- 3 cloves garlic
- 3 spring onions, chopped
- 1 jalepeno chili
- 1 bunch coriander
- juice of 1 lime
- ¼ cup olive oil
- Place the garlic spring onions, jalepeno and coriander in a blender or food processor. Pulse until chopped. Add the kiwi, lime juice and ½ tsp salt and blend until combined yet still a little chunky.
- Put ½ of this mixture into a bowl and the other half in a large plastic bag with the chicken thighs. To the bag, add the olive oil.
- Allow the chicken to marinade in the fridge for
- Heat your BBQ grill to medium high and cook the chicken, turning occasionally, for about 10 minutes until done in the middle and a little crispy on the edges.
- Serve with the bowl of kiwi salsa on the side to spoon over the top.