Greens are a miraculous thing and one particular type of greens that we love in this house are little, spring onions.
They add such an awesome zing to any dish and now I’ve gotten addicted to grilling them. They’ve shown-up as sides, on pizzas and in salads.
I grabbed a package of chicken tenders at the grocery store the other day and wanted a quick lunch for us all before we started gardening again.
I wanted something faintly asian but my regular soy, ginger etc was getting a bit old.
So instead; honey, orange juice, sesame oil, crushed chillies and sesame seeds got combined and sat together with a topped and tailed bunch of onions.
I’m not a big fan of the looks of raw chicken but heck! This is nice.
I had a recipe of pizza dough made up so I divided it into four and we grilled it as flatbread. Feel free to skip this step and go with greek pitas instead.
Ten minutes on the BBQ and you get carmelised chicken and onions.
We took them outside wrapped in parchment-less dishes is always a good thing in my books.
Just enough for a light lunch or a lovely dinner.
- 1 bunch spring onions (topped and tailed)
- 1 lb chicken tenders
- 1/4 cup sesame seeds (mixed white and black are especially nice)
- 2 mashed garlic cloves
- 1/2 tsp crushed chillies
- 1/8 cup sesame oil
- 1/4 cup orange juice
- 2 T honey
- 4 flatbreads
- Mix marinade ingredients together and let sit together for 20 minutes. Grill and serve on flatbread.