Ingredients
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80 g Chicken fillet
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For Marinade Mixture
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1 tbsp Mccormick cajun seasoning
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1 tbsp Mccormick lemon and pepper seasoning
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½ tsp Mccormick iodized salt
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¼ cup La espanola pomace olive oil
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3 pcs Danggit lamayo
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1 cup La espanola pomace olive oil
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For Guava Sriracha Sauce
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3 tbsp Clara ole guava jelly
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1 tbsp Mccormick sriracha sauce
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For Salsa Fresca
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10 g Red onion chopped
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30 g Tomatoes chopped
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5 g Spring onion chopped
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5 g Fresh cilantro
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1 tsp Mccormick lemon and pepper seasoning
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½ tsp Mccormick iodized salt
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for garnish Lettuce leaves
Directions
Steps
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1
Done
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Marinate chicken in the marinade mixture overnight or not less than 2hours. |
|
2
Done
|
Grill chicken for 7-8 minutes flipping on both sides. Set aside. |
|
3
Done
|
Mix Clara Ole Guava Jelly and McCormick Sriracha Dipping Sauce. |
|
4
Done
|
Fry danggit lamayo in La Espanola Pomace Olive Oil until crispy and glaze with Guava Sriracha sauce mixture. |
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5
Done
|
Mix all ingredients of Salsa Fresca and serve on the side. |
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6
Done
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Assemble all components in a plate and serve. |
