Gin & Tonic Chicken salad

The gin in this chicken marinade brings together the flavours of the spices for a uniquely delicious dish. These kebabs are delicious paired with the hearty tabbouleh

Ingredients
Method

Ingredients

- 1.4 Kg Chicken breasts
- 125 ml tonic water
- 60 ml Tanqueray
- 60 ml Lime juice
- 2 Sprigs Mint
- 1 Red onion (finely chopped)
- 0.5 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 star anise
- Salt & Pepper to taste

Method

1

Soak 8-10 bamboo skewers in water for at least 20 minutes.

2

Cut boneless skinless chicken into 2 inch (5 cm) cubes and place in large bowl or plastic zip lock bag.

3

Pour gin and tonic over chicken and mix. Add lime juice, lime zest, mint, salt, pepper, spices (cinnamon, coriander, anise seeds) and mix again. Leave to marinate in the refrigerator for 1-3 hours. The gin is strong so it is not recommended that you marinate overnight.

4

Cut red onion into chunks.

5

Skewer chicken kabobs alternating between red onion and chicken cubes. Set the skewers on large platter and baste with additional marinade.

6

Grill (or broil) for 20 minutes or until the onions begin to brown slightly and chicken reaches internal temperature of 165°F (74°C). Turn the skewers to ensure even cooking. Serve with Mint Tabouleh

Comments & Ratings

More Tanqueray recipes

	1.4 Kg	Chicken Breasts
	125 ml	Tonic Water
	60 ml	Tanqueray
	60 ml	Lime Juice
	2 Sprigs	Mint
	1	Red Onion (finely chopped)
	0.5 tsp	Ground Coriander
	0.5 tsp	Ground Cinnamon
	1	Star Anise
	0	Salt & Pepper To Taste

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Gin & Tonic Chicken salad

Ingredients

Method

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Comments & Ratings