- 1 pack coriander, roughly chopped
- 1 pack flat-leaf parsley, roughly chopped
- 1 garlic clove, crushed
- 2 tbsp white wine vinegar
- 2 tbsp sunflower or vegetable oil
Put all of the ingredients except the oil in a small food processor and blitz until very finely chopped. Alternatively, chop up all the herbs and garlic with a knife then stir in the vinegar. Add the oil, stir and season well with salt and pepper.
This is enough for 500g of chicken (breast or thigh meat). Coat the raw chicken in the marinade and leave in the mixture, covered in the fridge, for 1-2 hours before grilling or barbecuing.