Mexican lime chicken

Mexican lime chicken

By Good Food
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(38 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.

  • Recipe 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.

  • Recipe 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.

  • Recipe Tip

    For bags of flavour

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

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Comments, questions and tips

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kathy535
17th Aug, 2015
3.8
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
29th 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
19th 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
25th 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
29th Sep, 2013
I used this marinade recipe as a quesadilla filling and it went down a storm! So many uses :-)
tazbita
28th Sep, 2013
Nice and quick. Lovely with roast butternut squash (with garlic, paprika and cayenne pepper)
rosy11
14th May, 2013
3.05
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
15th Apr, 2013
4.05
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
14th Mar, 2013
For the person that was asking, I worked it out as 287 calories per person.
laurenmriley
9th Feb, 2013
4.05
Just made this tonight... Quick and simple marinade but very tasty! Served with Mexican rice and side salad. Would definately make again.

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