Grilled Rosemary Chicken Breast

Ingredients

• 4 chicken breast fillets (about 160 g each)
• 2 Garlic cloves
• 1 chili pepper
• 1 pinch mild paprika powder
• 1 untreated lime (juice)
• 1 shallot (finely chopped)
• 2 tbsp Light soy sauce
• 4 tbsp oil
• Salt
• ground pepper (from the grinder)
• 8 rosemary sprigs
• lime wedge (for serving)

Instructions

1. 1.

   Wash the meat, pat dry and cut into thin strips about 2 cm wide.

2. 2.

   Let it rest.

3. 3.

   Wash the rosemary sprigs, shake off excess moisture and remove needles from the lower half. Finely chop 1 tbsp and mix into the chicken marinade; use the remainder elsewhere.

4. 4.

   Remove the meat from the marinade, let drain and thread onto 8-12 rosemary sprigs in a wavy pattern, press firmly together and grill for about 8 minutes, brushing occasionally with marinade (or pan‑fry in hot oil in a non‑stick skillet).

5. 5.

   Arrange on plates and serve garnished with lime wedges.