Tamborine chicken

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice. Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hrs.
2. Line a grill rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices. Grill under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. If you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce. Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.

Mary says...

You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one I found in an old South African cookbook, which said that tamborine is a local name for a lime tree.

Per serving

225 kcalories, protein 37g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 0g, salt 0.87 g

Latest comments and suggestions

• buenprovecho

  13 November 2007

  buenprovecho rated and commented on this recipe

  

  This quickly became a family favourite. Great flavour.

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• Avril

  19 November 2007

  Avril commented on this recipe

  I made double the quantity of this recipe and had half for dinner and sliced the other half up for sandwiches the next day a really tasty easy recipe which i have made time and again

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• Katie

  25 February 2008

  Katie rated and commented on this recipe

  

  A great recipe. My daughter made this dish on Saturday for a South African food project and it was a hit with all the family. It will be great in the summer cooked on the BBQ. Goes very well with the Yellow Rice and apricot blatjang.

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• delosriscos

  10 March 2008

  delosriscos commented on this recipe

  This is a great dish, I made it with boiled basmati rice with a lemon sauce. Delicious,

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• Carol Wilson

  12 May 2008

  Carol Wilson commented on this recipe

  I left the chicken to marinade all day and the result was wonderful. Will definitely make it again. How much garlic should be used as there is no mention of it in the recipe? I used a clove as I thought it might overpower the lime and ginger.

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• Loveheart

  25 May 2008

  Loveheart rated and commented on this recipe

  

  I had a mini disaster... no chicken boobs and no lime... improvised tho with a lemon and some chick thighs... baked in the oven still as scrummy....

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• HayleyGrice

  19 June 2008

  HayleyGrice rated and commented on this recipe

  

  Really simple to prepare and cook. I halved the recipe and used skinless chicken as that's what I had in. Also baked it instead of grilling - 30 mins at 200 degrees. I scrunched the foil close as suggested and it made the chicken really moist.

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• Clarinda

  28 July 2008

  Clarinda rated and commented on this recipe

  

  Just delicious. Left to marinate for a day and then cooked in the oven but on a grill over a tray to catch all the juice. Used chicken thighs as I think have more taste and although I don't usually eat the skin, I did this time. Popped under the grill before serving to crispen them up. Very good.

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• pupsiecola

  26 September 2008

  pupsiecola commented on this recipe

  I made this for a BBQ and EVERYONE loved it. One set of friends (complete foodies!) asked for the recipe and have cooked it themselves since. I used breasts on the bone. My husband had the leftovers (not that there were many!) in sarnies the next day. Will definitely use again.

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• ragland_park

  06 August 2009

  ragland_park rated and commented on this recipe

  

  I also made the recipe for a bbq (used drumsticks and thighs) after marinating overnight. Perhaps my limes weren't the tastiest because I thought the dish could have done with a little more flavour! I'm very interested to know how much garlic should be used though as I would make again adding more than one clove of garlic.

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• sneauxdrop

  15 November 2009

  sneauxdrop rated and commented on this recipe

  

  In my rush to get this prepped, I didn't notice the mention of garlic and didn't put it in. Perhaps if I had, it would have given the recipe more oomph. As it was, it was tasty but not remarkable. I will do this recipe again but with the garlic. A good recipe to prepare ahead.

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Ingredients

• 4 boneless chicken breasts , skin on
• 1 tsp black peppercorns
• 3 cm chunk root ginger
• 1 tbsp soy sauce
• zest 1 and juice 2 lime , plus lime wedges to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat

Ingredients

• 4 boneless chicken breasts , skin on
• 1 tsp black peppercorns
• 3 cm chunk root ginger
• 1 tbsp soy sauce
• zest 1 and juice 2 lime , plus lime wedges to serve

Per serving

225 kcalories, protein 37g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 0g, salt 0.87 g

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