Lime & coriander chicken

Lime & coriander chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 40 mins Plus marinating


Serves 4
Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal415
  • fat27g
  • saturates9g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein40g
  • salt0.43g
Save to My Good Food
Please sign in or register to save recipes.


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



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

For the marinade

  • 3 garlic cloves
  • 2 tbsp black peppercorn
  • juice 2 limes, plus 1 lime cut into wedges, to serve



    The same shape, but smaller than…

  • bunch of coriander, few nice sprigs reserved, the rest finely chopped

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

moochiestar's picture

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

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

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

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

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

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.