Tamborine chicken

Prep: 15 mins Cook: 12 mins - 15 mins


Serves 4
This tangy chicken works well with salad or rice and is delicious both cold and hot

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal225
  • fat8g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein37g
  • salt0.87g
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  • 4 boneless chicken breast, skin on
  • 1 tsp black peppercorn
  • 3 cm chunk root ginger
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • zest 1 and juice 2 lime, plus lime wedges to serve



    The same shape, but smaller than…


  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.

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Comments (21)

Samreen01's picture

I love Chicken and always searching for new recipes related to Chicken, I like Tamborine Chicken recipe and will try this soon.

hellyblue's picture

I will definitely be making this again, very simple but effective. We are currently living abroad where our usual set of ingredients is not readily available so this livened up what was becoming more boring chicken breasts, served with salad and potato wedges. We can't get limes so substituted with lemons but worked well. Marinated over night.

jeanieh's picture

A simple but tasty recipe. Will definitely make again.

julieguest's picture

very tasty !

damadbarman's picture

This was such an easy recipe 2 follow, took it that garlic was 2 personal taste so just used 2 cloves.
Very tasty and will be doing this one again :-D

elizabeth60's picture

Just chucking out some old GF magazines - liked the look of this one - The recipe actually states 2 garlic cloves - just to let everyone know. Not tried it yet though

limefruitgum's picture

delish, i love this combination of flavours.

shaneuk's picture

This dish is amazing! Have cooked it twice now. Works well done in the oven instead of grill (200c for around 25-30 minutes)

narrowlane's picture

Very tasty indeed! Cooked this for 2 but kept the quantities for the marinade as if for 4, used 2 cloves of garlic and popped it under the grill. Served this with rice with red onion, sweetcorn & mangetout -perfect, will make again!

lambchop123's picture

can you cook this in a oven

bluesnicket's picture

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.

ragland_park's picture

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.

pupsiecola's picture

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.

clarinda's picture

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.

hayleygrice's picture

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.

sarahwol's picture

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....

carolpwilson's picture

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.

moyes9's picture

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

annslous's picture

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.

doolallys's picture

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


Questions (2)

Jodielloyd's picture

If I want to cook this in the oven how long should I cook it for?

goodfoodteam's picture

Hi there, it will take about 20-25 minutes in a hot oven depending on the size of the chicken breasts, thanks.

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