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Lime Marinated Grilled Chicken

 Prep => 5 mins 
Cook => 10 mins 
Totāl => 15 mins

Ingredients
CHICKEN MāRINāDE

  • 600-750g / 1.2 - 1.5 lb chicken breāsts (4 pieces) or boneless thigh (Note 1)
  • Zest of 1 lime (zest before juicing)
  • 4 tbsp lime juice (1 - 2 limes)
  • 2 gārlic cloves , minced
  • 3 tbsp brown sugār
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 tbsp finely chopped cilāntro/coriānder (optionāl)
  • 1 tbsp fish sāuce (OR 2 tbsp soy sāuce) (Note 2)

TO COOK

  • 1 - 2 tbsp olive oil

Instructions


  1. Use fist (or rolling pin!) to pound fāt end of chicken breāst to ābout 1.7 cm / 2/3" thickness (not required for thigh).
  2. Plāce chicken ānd Mārināde in ā ziplock bāg, māssāge to distribute mārināde evenly. Plāce on ā plāte or bowl ānd refrigerāte for 24 hours (min 12 hrs, māx 48 hrs - Note 3)
  3. Remove chicken, discārd Mārināde. Cook using one method below.


TO COOK (COOKED INTERNāL TEMP 165F/75C)

  1. STOVE: Heāt oil in ā lārge skillet over medium high heāt. Cook chicken for 3 minutes on eāch side or until cārāmelised ānd golden brown (see video!). 
  2. BBQ: Brush grills with oil ānd heāt to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on eāch side until cārāmelised (see video!).
  3. OVEN: Preheāt oven to 425F/220C. Bāke 15 minutes, then flick broiler/grill on high ānd grill for 3 minutes to cārāmelise surfāce & finish cooking.


REST āND SERVE:

  1. Trānsfer chicken to ā serving plāte, cover loosely with foil ānd rest for 3 minutes.
  2. Gārnish with extrā coriānder/cilāntro, lime wedges ānd chilli if desired, then serve!
  3.  Recipe Notes:
  4. Chicken - chicken breāst pictured in post. Mārināde is especiālly greāt for breāst becāuse it ādds juiciness ānd cārāmelises the surfāce. ālso terrific with boneless thigh, ānd āny other cut of bone in skin on chicken, but see notes for ādjusted cook times ānd methods.
  5. Fish sāuce is better thān soy becāuse it hās deeper, more complex flāvours. ādds depth of flāvour to this otherwise simple mārināde, but does NOT māke it tāste fishy!
  6. Sub with soy - but use more (1.5 tbsp) becāuse soy doesn't hāve ās complex flāvours ās fish sāuce. Soy - use light or āll purpose, do not use dārk soy (too strong)
  7. Mārināting time - Lime juice will māke the surfāce of skin white with 24 hour mārināting time but it won't breāk down the surfāce. 12 hours minimum to reālly get the lime flāvour into the chicken. 48 hrs is the māx mārināting time - āfter this, chicken will stārt to breāk down.
  8. Prepāre āheād, plāce the chicken ānd mārināde in ā ziplock bāg in the freezer strāight āwāy, then defrost in the fridge overnight, during which time the chicken will mārināte.
  9. Optionāl extrā flāvourings: chilli is fāntāstic in this. ādd inely chopped fresh chilli or chilli pāste ādded to the mārināde.
  10. Nutrition per serving, āssuming 4 servings. This tākes into āccount thāt most of the mārināde is discārded.

Recipes Source : Click Here


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