¼ cup lemon juice
1 eschalot finely diced
2 cloves garlic crushed
2 tsp thyme
8 chicken thigh fillets trimmed of excess fat
4 cups rocket leaves mixed with spinach
½ small white onion finely sliced
1 red capsicum diced
Dill and lime mayonnaise
½ cup reduced-fat mayonnaise
1 tbsp chopped fresh dill
juice and half zest 1 lime
pepper, to season
- Combine juice, eschalot, garlic, thyme and ¼ cup olive oil in a glass or ceramic dish. Season with pepper and add chicken, turning to coat. Cover and chill for 2hr.
- Preheat a barbecue grill over medium-high heat until hot. Remove chicken from marinade and grill for 8-10 min each side until lightly charred and cooked through. Serve with a salad made from rocket, spinach, white onion and diced capsicum and Dill & Lime Mayonnaise. Garnish with fresh thyme and grilled lemon halves, if desired.
- Combine ½ cup reduced-fat mayonnaise,1 tablespoon fresh chopped dill, the juice and half the zest of 1 lime and some pepper in a bowl. Chill until required.