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    Barbecued Chicken and Lime with Roasted Pepper

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    Barbecued Chicken and Lime with Roasted Pepper

    This recipe uses part-boned chicken breasts, which hold their shape well and are ideal for barbecue cooking. Barbecued lime halves smell delicious and compliment the chicken well.

    • Preparation time: 15 minutes, plus 1 hour marinating
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 1 hour 45 minutes to 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 4


    • 4 part-boned Waitrose Chicken Breasts, skinned
    • 2 limes, halved
    • Marinade
    • Juice of 1 lime
    • 3 tbsp Waitrose Olive Oil
    • 1 red chilli, de-seeded and finely chopped
    • 2 tbsp fresh oregano, roughly chopped
    • Salt
    • Freshly ground black pepper
    • 2 cloves garlic, crushed
    • The relish
    • 1 tbsp Waitrose Olive Oil
    • 1 slicing tomato, skinned and diced
    • 2 red peppers, de-seeded and diced
    • 1 garlic clove, crushed
    • 1 tsp balsamic vinegar


    1. Mix together the marinade ingredients and pour over the chicken breasts. Cover and leave to marinate in the refrigerator for at least 1 hour or overnight.
    2. To make the relish, combine the tomato, peppers, garlic and olive oil with a little seasoning and place in a shallow ovenproof dish in a preheated oven at 200°C, gas mark 6 for 20 minutes, turning once. Cool. Place in a food processor with the balsamic vinegar and whiz until roughly chopped. Season to taste.
    3. Barbecue the chicken and lime halves over a medium heat for 20-30 minutes, or cook under a pre-heated grill, turning regularly, until the chicken is thoroughly cooked and the limes have caramelised.
    4. Serve the chicken with the limes, the relish and a selection of ready prepared Waitrose salads such as Leaf Salad with Herbs or Coleslaw.

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