Mexican lime chicken

Mexican lime chicken

By Good Food
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(37 ratings)
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Cook: 30 mins - 35 mins

Easy

Serves 2
A recipe full of zingy flavours

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 chicken breasts
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp crushed coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp grated lime zest
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp muscovado sugar
  • 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 6 unpeeled garlic cloves
  • 2 fresh red chillies

Method

  1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.

  2. Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.

  3. Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.

  4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.

  5. Serve with salad and salsa.

  • Tip

    Which Chicken?

    If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.

  • Tip

    For the juiciest chicken

    Keep the skin on. If you’re bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

  • Tip

    For bags of flavour

    Roast on a bed of fresh herbs, chopped garlic or sliced onion.

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Comments (43)

kathy535's picture
kathy53517th Aug, 2015
3.75

Very easy to do. I used slightly less olive oil and smoked paprika (as I like it) plus green chillis as they were all I had in the house. Served it with chips but next time would do mashed sweet potato.

sierradave's picture
sierradave29th May, 2015

Oops; a problem: I live in Yucatan, Mexico, and nobody here has the slightest idea what muscovado sugar is. Anyone tried a good substitute for that?

brownieone's picture
brownieone19th Dec, 2015

Hello sierradave, it's unrefined cane sugar. Use dark brown sugar or demerara instead. I didn't use it, or any substitute in this recipe and it was delicious :-D

grahamrutledge's picture
grahamrutledge25th Apr, 2014

What a great meal, cut up in strips and had in wraps. Left the sugar out because I had none and added a small amount of cayenne pepper, cumin, garlic and chilli and left to marinate over night. My boy even ate it and he is very picky with what he eats. Will have again very soon

MrsV's picture
MrsV29th Sep, 2013

I used this marinade recipe as a quesadilla filling and it went down a storm! So many uses :-)

tazbita's picture
tazbita28th Sep, 2013

Nice and quick. Lovely with roast butternut squash (with garlic, paprika and cayenne pepper)

rosy11's picture
rosy1114th May, 2013
3

Tasty but not as amazing as I had expected. Served with a mixed bean, avocado, red onion, tomato and coriander salad with lime dressing which went really nicely with it and was gorgeous!

pipirv's picture
pipirv15th Apr, 2013
4

Made this recipe for my anniversary dinner, and it went down really well. I didn't use chicken with skin on so just rested lime on top but it was still lovely :) Served it with chilli new potatoes and it was thoroughly enjoyed!

muirving's picture
muirving14th Mar, 2013

For the person that was asking, I worked it out as 287 calories per person.

laurenmriley's picture
laurenmriley9th Feb, 2013
4

Just made this tonight...

Quick and simple marinade but very tasty! Served with Mexican rice and side salad. Would definately make again.

ssatme's picture
ssatme2nd Jan, 2013
5

A rarity! Liked by all the family. I used skinless as getting fillets with skin on is getting harder, but no dryness at all, I covered them during cooking and they were moist and very tasty. Am doing them again tomorrow for my teenage son and his six friends at their request.

caroelle's picture
caroelle17th Nov, 2012
4

This works equally well with quorn chicken style fillets. I can recommend it with Spanish potatoes and salsa.

jobud1's picture
jobud115th Aug, 2012
4

Very nice for a mid-week dinner. Marinated all day and was very good. Only complaint would be maybe it's a little sweet so next time would reduce the sugar. All in all pretty yummy

emerx80s's picture
emerx80s6th Jul, 2012

Anyone know how many calories in this?
Wouldnt of thought it would be much :)

hiyamod's picture
hiyamod5th May, 2012

very easy and very nie .. di not use Paprika for we had it with the kids .. but still very nice indeed!! thanksfor sharing it.

kurkovpenguin's picture
kurkovpenguin20th Jan, 2012
5

Yum! Really quick mid week dinner, lovely flavor. I served with rice stuffed peppers and a salsa.

alanna66's picture
alanna6610th Jan, 2012
5

Sliced the chicken into strips and coated in the marinade, flash fried and rolled in tortillas with fresh sliced red onions, tomatoes and cucumber with a green salad and sliced avocado on the side.

littlewebby's picture
littlewebby27th Nov, 2011
5

Really yummy - used skinless chicken fillets and very tasty!!

susan_lily's picture
susan_lily13th Nov, 2011
5

Cooked this for dinner this evening. Big hit. Really juicy chicken and tasted lovely.

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