Ingredients
-
80 g Chicken Fillet
-
For Marinade Mixture
-
1 tbsp McCormick Cajun Seasoning
-
1 tbsp McCormick Lemon and Pepper Seasoning
-
½ tsp McCormick Iodized Salt
-
¼ cup La Española Pomace Olive Oil
-
3 pcs Danggit Lamayo
-
1 cup La Española Pomace Olive Oil
-
For Guava Sriracha Sauce
-
3 tbsp Clara Olé Guava Jelly
-
1 tbsp McCormick Sriracha Sauce
-
For Salsa Fresca
-
10 g Red Onion, chopped
-
30 g Tomatoes, chopped
-
5 g Spring Onion, chopped
-
5 g Fresh Cilantro
-
1 tsp McCormick Lemon and Pepper Seasoning
-
½ tsp McCormick Iodized Salt
-
for garnish Lettuce Leaves
Directions
Steps
|
1
Done
|
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. |
|
5
Done
|
Mix all ingredients of Salsa Fresca and serve on the side. |
|
6
Done
|
Assemble all components in a plate and serve. |
