Hands up if you're part of the 14% of the population genetically programmed to taste cilantro/coriander as soap.
Now keep your hands up if, when a recipe calls for this contentious herb, you use parsley as an alternative. There's your mistake. Yes, parsley and cilantro/coriander look virtually identical, but salt and sugar do too, and they aren't interchangeable.
The best substitute, you may be surprised to hear, is fresh basil or mint. So even if you don't like coriander, you have no excuse not to make this simply incredible Herb Marinated Grilled Chicken, which is a seasonal favorite.
Cook on a grill griddle pan, on a BBQ, or even in the oven, and serve hot with roast potatoes 'n vegetables, or slice when cold and serve with salad.
If summer had a flavor, this would be it.
1 tablespoon grated fresh ginger (see notes)
2 - 3 teaspoons crushed garlic
1/2 cup fresh coriander OR chopped basil
1/2 cup fresh mint, chopped
1/2 cup spring onion, chopped
1/3 cup soy sauce
3 tablespoons lemon juice OR red wine vinegar
1 tablespoon brown or white sugar
1/4 cup olive oil
2 tablespoons sesame oil*
10ml castor sugar
12 boneless skinned chicken thighs (pargiot)*
1: Combine all ingredients – except chicken - and mix well then add chicken and marinate in the refrigerator overnight or for a minimum of 4 hours.
2: Heat a greased griddle pan, and cook chicken approximately 5 minutes each side till golden, basting the chicken while cooking with remaining marinade. Alternatively, cook on the BBQ and baste, or cook in the oven. Serve warm or cold.
COOK'S NOTES: Remember to always store fresh, peeled ginger in the freezer. It's far easier to grate when frozen and remains fresh indefinitely. No more digging deep into the vegetable drawer to find a black, moldy chunk. Can use chicken breast if preferred but make sure it's properly cooked through. Leave out sesame oil if you absolutely have to - but then add a little extra olive oil - though the sesame oil is delicious here