Lime & coriander chicken

Lime & coriander chicken

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
415
protein
40g
carbs
4g
fat
27g
saturates
9g
fibre
0g
sugar
0g
salt
0.43g

Ingredients

  • 1 medium chicken (about 1.6kg/3lb 8oz)

For the marinade

  • 3 garlic cloves
  • 2 tbsp black peppercorns
  • 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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Method

  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.
  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.
  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.
  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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Comments

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moochiestar's picture
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I used the recipe on some drumsticks and thighs. Suggest grating some of the lime peel into the marindade. Also add some olive oil to the mix. Was more than enough flavour when we marinated for 2 hours in the fridge and grilled in the oven. Also very succulent on the barbeque.

junesymes's picture
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Have made this so many times now and it always looks fantastic! Would also say to cook for longers as otherwise never cooked around the legs enough.

sarah_llew's picture
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oh i forgot i also only added half of 1 tbsp of pepper corns and this really was almost too peppery!

sarah_llew's picture
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Was so quick and tasty did adjust to make it so however.
I used 4 chicken breasts which I flattened slightly did them on a griddle pan (6 mins each side). I also added a tsp of chinese 5 spice to the marinade which reallt made them taste great!

maryanne-rooney's picture
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I support the 5 star rating given to this recipe. I did this with course ground pepper and 3 limes. Excellent, all a matter of taste.

ollyorvis's picture
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Made this for my 40th birthday barbecue, fantastic recipe but would say a little extra cooking time is needed as I found legs did not cook properly in the given time. Also recommend this if you have a smoker as the flavour is even better cooked this way.

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