Lime Chicken mixed with garlicky, appetizing lime flavors! The secret to getting profundity of flavor in a straightforward lime marinade is to utilize soy sauce for pungency, in addition to a hint of sugar for incredible caramelisation.
Awesome for a fast midweek supper and ESPECIALLY extraordinary for the BBQ! Reward: excessively solid at under 300 calories for an entire chicken bosom.
Lime Chicken
On the off chance that you love lime flavor – and I'm yet to meet any individual who doesn't – this Lime Chicken has your name composed on top of it.
It's delicious. It's caramelized. Furthermore, it really tastes of lime. (wheeze stun frightfulness!)
(PS The key is to utilize lime ZEST. That is the place where a large portion of the lime flavor is 👌🏻)
Barbecue it. Sauté it. You can even BAKE it!
Furthermore, it's HEALTHY, checking in at under 300 calories for each serving!
Lime Marinade for Chicken
The stunt with new citrus based marinades is getting profundity of flavor into it. On the off chance that you simply use lime juice, salt and garlic, the flavor is very level and the chicken – particularly if utilizing chicken bosom – will need something (since bosom has practically no fat, and fat = flavor).
So I add a touch of sugar and olive oil (so the chicken caramelizes when cooked), use soy or fish sauce for the salt (adds intricacy yet doesn't taste off-putting OR Asiany!) and toss in cleaved cilantro/coriander for another layer of flavor!
As a matter of fact, this marinade depends on Vietnamese marinades, similar to the one I use in my Vietnamese Chicken Noodle Bowl and Vietnamese LemongrassPork Cutlet. The Vietnamese know their marinades, that is without a doubt!!
Yet, this one doesn't taste Asian. 🙂
How long to marinade chicken
For this Lime Marinade, chicken is best marinated for 12 to 24 hours. It will make the external a touch white in light of the fact that the measure of lime squeeze in this marinade "cooks" the chicken a piece (think ceviche).
Yet, it doesn't take it so far that the chicken begins to separate so don't be frightened. Indeed, this marinade is fine for 48 hours, however I wouldn't take it farther than that.
TIP: I like to plan cooler sacks of the chicken in marinade at that point quickly pop it in the cooler. At that point the prior night, put it in the ice chest and let it thaw out for 24 hours, during which time it will marinate.
What to serve with Lime Chicken
The Lime Marinade makes the chicken delicious within and infuses with flavor so you will not need a sauce with it. Also, subsequent to resting the chicken for a couple of moments prior to serving it, a portion of those juices will perspire to the surface, similar to you see beneath.
As for what to serve on the side, here are a few suggestions!
- Lime Coconut Rice (pictured below) – lime overload?? Nope! Lime tastes different when cooked with the chicken vs in a coconut rice.
- Keeping with the healthy theme, serve this with Creamy Mashed Cauliflower
- Mushroom Rice – because this goes with everything!
- Lemon Potato Salad (bright lemon flavours!) – or everybody’s favourite creamy Bacon Potato Salad
- Sweet/savoury Fondant Sweet Potato for contrast against the citrusy chicken
- Super Quick Couscous Salad – great emergency side with leftovers for lunch!
- Leafy greens with French Dressing or Balsamic Dressing
- Warm crusty rolls slathered with butter, Garlic Bread or Quick Cheesy Garlic Bread
Enjoy!
Lime Marinated Grilled Chicken
This lime marinade has a beautiful depth of flavour and really infuses the chicken with lime flavours! Touch of sugar caramelises the chicken, and depth of flavour is achieved by using soy or fish sauce instead of salt (it doesn't taste Asiany at all, I swear!). Stove or BBQ best, but can also bake!
Ingredients
CHICKEN MARINADE
- 600-750g / 1.2 - 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1)
- Zest of 1 lime (zest before juicing)
- 4 tbsp lime juice (1 - 2 limes)
- 2 garlic cloves , minced
- 3 tbsp brown sugar
- 1/4 tsp pepper
- 1 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander (optional)
- 1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2)
TO COOK
- 1 - 2 tbsp olive oil
Instructions
- Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
- Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3)
- Remove chicken, discard Marinade. Cook using one method below.
TO COOK (COOKED INTERNAL TEMP 165F/75C)
- STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
- BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!).
- OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.
REST AND SERVE:
- Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
- Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!
Recipe Notes:
- Chicken - chicken breast pictured in post. Marinade is especially great for breast because it adds juiciness and caramelises the surface. Also terrific with boneless thigh, and any other cut of bone in skin on chicken, but see notes for adjusted cook times and methods.
- Fish sauce is better than soy because it has deeper, more complex flavours. Adds depth of flavour to this otherwise simple marinade, but does NOT make it taste fishy! Sub with soy - but use more (1.5 tbsp) because soy doesn't have as complex flavours as fish sauce. Soy - use light or all purpose, do not use dark soy (too strong)
- Marinating time - Lime juice will make the surface of skin white with 24 hour marinating time but it won't break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time - after this, chicken will start to break down. Prepare ahead, place the chicken and marinade in a ziplock bag in the freezer straight away, then defrost in the fridge overnight, during which time the chicken will marinate.
- Optional extra flavourings: chilli is fantastic in this. Add finely chopped fresh chilli or chilli paste added to the marinade.
- Nutrition per serving, assuming 4 servings. This takes into account that most of the marinade is discarded.
NUTRITION INFORMATION:
| Serving | 164g |
| Calories | 274cal (14%) |
| Carbohydrates | 10g (3%) |
| Protein | 32g (64%) |
| Fat | 10g (15%) |
| Saturated Fat | 1g (6%) |
| Cholesterol | 96mg (32%) |
| Sodium | 412mg (18%) |
| Potassium | 584mg (17%) |
| Sugar | 9g (10%) |
| Vitamin A: 45IU (1%) | 45IU (1%) |
| Vitamin C | 6.8mg (8%) |
| Calcium | 18mg (2%) |
| Iron | 0.6mg (3%) |
