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    Grilled Ginger and Lime Chicken

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    Grilled Ginger and Lime Chicken

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 30 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6


    • 6 part-boned chicken breasts, with skin
    • 6 limes, juiced
    • 3 tbsp olive oil, plus extra to oil the pan
    • 3 tbsp grated fresh ginger
    • ½ tsp dried chilli flakes
    • 3 cloves garlic, crushed
    • 1 pack coriander leaves, roughly chopped
    • Salt
    • Freshly ground black pepper


    1. Put the chicken in a large bowl with the lime juice, olive oil, ginger, chilli, garlic and coriander, reserving some of the leaves for decoration. Season well with plenty of salt and pepper. Leave in the fridge to marinate for at least an hour.
    2. Preheat the oven to 180°C/gas 4. Oil a flameproof roasting tin. Remove the chicken from the marinade, reserving the marinade. Put the chicken breasts, skin-side up, in the tin and bake in the oven for 10 minutes. Then turn the breasts over so the meat and skin sizzles on the bottom of the pan. Cook for another 10 minutes. Meanwhile, preheat the grill.
    3. Remove the chicken from the oven, turn the breasts over again and place the pan under the grill, with the chicken just 2-3cm from the heat. Cook until the skin is crispy and golden and the juices run clear (about 5 minutes). Arrange on a platter.
    4. Put the roasting pan with the chicken juices over a medium-high heat and pour in the remaining marinade. Simmer for about 5 minutes. Pour over the chicken, sprinkle with the reserved coriander and serve

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