Meals and Courses

Spicy Chicken with Cucumber and Radish Salad

cook 30 mins
  • 4 tablespoons honey
  • 2 tablespoons soy sauce
  • juice of 1/2 lemon
  • a few drops of Tabasco
  • 2 garlic cloves, crushed
  • 4 chicken breasts, about 150 g (5 oz) each
  • 2 tablespoons sesame seeds, toasted
  • 1 cucumber
  • 1 tablespoon sea salt
  • 2 tablespoons caster sugar
  • 1 tablespoon boiling water
  • 4 tablespoons white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • a handful of dill, finely chopped
  • 6 radishes, thinly sliced
  • Mix together the honey, soy sauce, lemon juice, Tabasco and garlic in a non-metallic bowl, then brush over the chicken breasts. Cover and leave to marinate in the refrigerator for 10 minutes. Cook under a preheated hot grill for 6–8 minutes on each side, brushing frequently with the marinade, until cooked through.
  • Meanwhile, make the salad. Using a vegetable peeler or mandolin, thinly slice the cucumber. Place in a colander and toss with the salt. Leave to stand for 10 minutes to allow the juices to run out.
  • Place the sugar and water in a bowl and stir until the sugar is dissolved. Add the vinegar, pepper and dill. Chill for 2 minutes.
  • Wrap the cucumber in a clean tea towel and squeeze gently to remove any excess water, then stir into the dill mixture with the radishes. Cover and chill until ready to serve.
  • Divide the salad between 4 plates. Slice the chicken breasts and add to the salad. Serve sprinkled with the sesame seeds.
Like This? Try These
More on Food