This is an easy recipe that works well hot or cold, making it great for cozy autumn and winter meals with steamed or roasted veg, or topping a salad in the spring or summer months.
It needs to be prepared ahead to allow the flavours to really develop and absorb into the chicken or turkey, but it’s incredibly simple and made in minutes.
1 cup Tamari sauce or Coconut Aminos
1 cup sake (Japanese wine)
2 Tablespoons raw honey
1 bunch coriander or parsley, coarsely chopped
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, chopped
1/2 teaspoon chilli flakes
1 kilo boneless chicken breasts or boneless turkey tenderloins
Combine first 7 ingredients in a food processor or blender and blend until pureed.
Place chicken breasts into a glass container and pour marinade over them. Agitate a little to make sure they are all covered.
Refrigerate at least 4 hours and up to 24 hours, turning occasionally.
Heat oven grill to medium heat.
Remove chicken from marinade and discard marinade.
Grill chicken breasts about 4-5 minutes per side. Slice on a bias and serve.