Name: Chilli-lime chicken salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Thai
Ingredients: zest and juice 3 limes; 3 tbsp fish sauce; 3 tbsp soft light brown sugar; 2 hot red chillies thinly sliced (see tip, below); 1 tbsp extra virgin olive oil; 2 garlic cloves crushed; 1 tsp turmeric; handful coriander stems, finely chopped; 8 chicken leg or thigh pieces, skin on; bunch spring onion shredded lengthways; ½ cucumber halved, deseeded and cut into long strips; 200g baby tomato halved; handful coriander; handful Thai basil leaves; 2 ripe avocados sliced; handful toasted cashews or peanuts

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Chilli-lime chicken salad

Chilli-lime chicken salad

Jane Hornby

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins - 40 mins

plus marinating

A star rating of 5 out of 5.24 ratingsRate

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Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs

Freezable (chicken in marinade only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the marinade and dressing

zest and juice 3 limes
3 tbsp fish sauce
3 tbsp soft light brown sugar
2 hot red chillies

thinly sliced (see tip, below)
1 tbsp extra virgin olive oil
2 garlic cloves

crushed
1 tsp turmeric
handful coriander

stems, finely chopped
8 chicken leg

or thigh pieces, skin on

For the salad

bunch spring onion

shredded lengthways
½ cucumber

halved, deseeded and cut into long strips
200g baby tomato

halved
handful coriander
handful Thai basil leaves
2 ripe avocados

sliced
handful toasted cashews or peanuts

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Nutrition: per serving (6)

kcal403
fat28g
saturates7g
carbs13g
sugars12g
fibre3g
protein26g
salt2.6g

Method

step 1

Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
step 2

Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
step 3

If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

RECIPE TIPS

THAI MARINADE

You can use the spicy marinade on pork and prawns too.

CAYENNE CHILLIES

Cayenne chillies, which are about the size of your little finger, are pleasantly hot and well-flavoured, and ideal for this. If using bird’s-eye chillies, use less; if using fatter, milder chillies, use more. Always taste a little chilli juice on the tip of your finger before using. It’s the only way to know what to expect.

Recipe from Good Food magazine, December 2013

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A star rating of 5 out of 5.24 ratings

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