Grilled Boneless Chicken Breast/Thighs
Grilled Boneless Chicken Breast/Thighs Malky Soffer

If you want something tasty to serve your guests on a warm summer’s day, this is the ideal dish to serve with pita, salads and dips.

I tend to use chicken breasts but chicken thighs work just as well.

You could also make this dish as part of a Shabbat lunch, served with rice and salads.


  • 1kg chicken breasts, cut into schnitzels or skinless and boneless chicken thighs
  • 1 small onion, grated
  • 1tsp ground coriander
  • 1tbsp salt
  • 2tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 heaped tsp paprika
  • ½ tsp chilli powder
  • 1 cup soya milk


In a medium sized bowl, mix all the marinade ingredients very well until the salt has dissolved.

In a larger empty bowl, pour 2tbsp of the marinade in the base of the bowl and place 2-3 chicken pieces on the marinade.

Add a further 2-3tbsp of the marinade and keep alternating with the chicken and the marinade until all the chicken pieces have been used.

Pour the remaining marinade over the top of the chicken pieces.

Cover the bowl tightly with cling film and refrigerate for a minimum of 12 hours.

Preheat barbecue or indoor grill and cook chicken pieces for 5-7 minutes until cooked through.

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