Tamborine chicken

Tamborine chicken

  • Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal225
fat8g
saturates2g
carbs2g
sugars1g
fibre0g
protein37g
low insalt0.87g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.14 ratings
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