Slit Green Chilli
Preheat the oven to 350 degrees f (175 degrees c). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken. Gluten free, no artificial flavors, no colors from artificial sources.
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Refrigerate for 30 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; Grill 3 minutes longer or until no. Store in the refrigerator. Line a paper towel in a glass or plastic container. Place the green chilis and wrap them with the paper towel. The paper towel helps to soak any moisture,.
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Learn How to Slit Green Chillies 3 Ways
Slit green chillies are used in a variety of dishes, from curries to pickles, from salads to roasts. Here are three techniques to help you master the slitting of the chillies.
Take one green chilli at a time. Cut off the stem of the chilli and hold it flat against the chopping board. Take the knife and steadily cut across the long side of the chilli right in the middle. Make sure you apply enough force to cut through the chilli.
You will have two separate almost equal halves of the chilli when you are done.
Another way of doing the same is to hold the chilli down with one hand and cut across the chilli from the top to the bottom with the knife held flat against the chopping board and moving horizontally.
Following the similar fashion hold down the chilli on the chopping board and cut a slit straight into the middle of the chilli, but this time make sure that you do not cut all the way through the chilli.
In this cut we want the flavours of the chilli to infuse in our dish without getting lost in it, hence we are simply making an incision in the chilli to allow the hot spiciness to flow through without affecting the integrity of the chilli.
Note: Learn to hold the chilli steady with one hand while handling the knife with the other. Practice this diligently to avoid harm to ones fingers.
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