Name: Lime & coriander chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 1 medium chicken (about 1.6kg/3lb 8oz); 3 garlic cloves; 2 tbsp black peppercorn; juice 2 limes plus 1 lime cut into wedges, to serve; bunch of coriander few nice sprigs reserved, the rest finely chopped

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Lime & coriander chicken

Lime & coriander chicken

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

Plus marinating

A star rating of 4.7 out of 5.9 ratingsRate

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Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 medium chicken

(about 1.6kg/3lb 8oz)

For the marinade

3 garlic cloves
2 tbsp black peppercorn
juice 2 limes

plus 1 lime cut into wedges, to serve
bunch of coriander

few nice sprigs reserved, the rest finely chopped

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Nutrition: per serving

kcal415
fat27g
saturates9g
carbs4g
sugars0g
fibre0g
protein40g
salt0.43g

low

Method

step 1

First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson’s nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
step 2

In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
step 3

To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it’s cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
step 4

You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.

Recipe from Good Food magazine, July 2006

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A star rating of 4.7 out of 5.9 ratings

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