Spice-crusted chicken slices


Serves: 4
Time to make: 30 mins, plus 15 mins chilling
Total cost: $9.80 / $2.45 per serve

  • 4 x 100g chicken breasts
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin seeds
  • 2 teaspoons mixed peppercorns
  • 3 tablespoons soft brown sugar
  • 1/8 teaspoon of salt
  • juice of 1 lemon
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-salt soy sauce
  • 3 shallots, finely chopped
  • 1 small red capsicum, diced
  • 2 tablespoons mint leaves, to garnish


Step 1 Butterfly chicken breasts (see tip). Line a baking tray with baking paper.

Step 2 Place chilli flakes, cumin seeds, peppercorns, sugar and salt in a food processor; blend until mixture resembles coarse sand.

Step 3 Cut 2 or 3 slits in each chicken breast. Combine lemon juice, sesame oil and soy sauce in a small bowl. Brush chicken with lemon sauce, then top with spice mixture. Place chicken in fridge to chill for 15 minutes.

Step 4 Preheat grill. Place chicken on prepared tray. Top chicken with shallot and capsicum, then grill for 4 to 5 minutes per side, or until cooked through.

Step 5 Cut chicken into thick slices. Garnish chicken with mint leaves and serve with Broccoli, lentil and mushroom salad.

HFG tip

How to butterfly chicken breasts

  1. Use a sharp knife to slice (lengthways) three-quarters of the way through the centre of each chicken breast.
  2. Open the chicken breast as if you’re opening a book.
  3. Cover open chicken breast with a layer of cling film.
  4. Use a rolling pin to beat and flatten chicken breast until it’s about 1cm thick.

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