Lime & coriander chicken

Recipe uploaded by

Good Food

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

415 kcalories, protein 40g, carbohydrate 4g, fat 27 g, saturated fat 9g, fibre 0g, salt 0.43 g

Latest comments and suggestions

• Brian Littlejohn

  15 December 2007

  Brian Littlejohn rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MaryAnne Rooney

  18 April 2008

  MaryAnne Rooney rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• .:sarah:.

  14 May 2008

  .:sarah:. rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• .:sarah:.

  14 May 2008

  .:sarah:. commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1512/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 40 mins

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

Per serving

415 kcalories, protein 40g, carbohydrate 4g, fat 27 g, saturated fat 9g, fibre 0g, salt 0.43 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.