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    Butterflied Chicken Fillets With Lime And Paprika Rub

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    Butterflied Chicken Fillets With Lime And Paprika Rub

    These thinly-cut spicy chicken breast fillets are full of flavour and brilliant for cooking quickly over the hottest part of the barbecue.

    • Diabetic
    • Nut Free
    • Low Fat
    • Milk Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4


    • 4 Waitrose British Chicken Breast Fillets
    • 2 tsp coriander seeds
    • 2 large garlic cloves
    • Zest and juice of 2 limes
    • 2 tsp Bart Smoked Paprika
    • ½ x 145g bag Waitrose Watercress, Rocket and Spinach Salad
    • 200g tub Waitrose Fresh Dip Vine Ripened Tomato Salsa


    1. Make sure your barbecue is really hot. Slice through the centre of each chicken breast horizontally but don’t quite cut them in half. Open the fillets out so they lie flat.
    2. Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic cloves and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika, then season and mix again until well blended.
    3. Rub the mixture into the chicken breasts and leave to marinate for 5 minutes.
    4. Cook the butterflied chicken breasts on the barbecue for 5-10 minutes on each side or until cooked through and lightly charred. Alternatively, cook under a grill, set to high. Serve with the salad and salsa.

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    Cook's tips

    The marinade contains lime juice, which tenderizes the meat – but don’t leave it for more than the 5 minutes or the chicken may fall apart as you cook it.
    When preparing a barbecue make sure the coals are glowing red under a thin layer of grey ash before cooking. For more barbecue tips go to waitrose.com/bbq


    Average user rating

    4 stars