Lime & Coriander Chicken
This British main course serves four and takes about 70 minutes to prepare. The dish features a whole chicken marinated in a punchy paste made from crushed black peppercorns, garlic, fresh lime juice, and chopped coriander. After marinating for at least 2 hours, the spatchcocked bird is cooked on a barbecue until beautifully browned and cooked through. The result is a flavourful chicken with a deceptive heat from the pepper, finished with fresh coriander sprigs and lime wedges.
Ingredients
- 1 medium chicken (about 1.6kg/3lb 8oz)
- 3 garlic cloves
- 2 tbsp black peppercorn
- juice 2 limes plus 1 lime cut into wedges, to serve
- bunch of coriander few nice sprigs reserved, the rest finely chopped
Method
- Spatchcock the chicken to ensure it lies flat. Use kitchen scissors or a sharp knife to cut out the backbone. Place the chicken breast-side up and press down firmly to flatten it. Create several deep cuts, making about three in each breast and two in each leg.
- Crush the garlic cloves and black peppercorns together in a mortar and pestle until a grey paste forms. Mix in the lime juice, followed by the finely chopped coriander. Coat the chicken thoroughly with this marinade in a dish. Cover and refrigerate for at least 2 hours, or ideally overnight.
- Light the barbecue. Once the flames have subsided and the coals are hot, place the chicken on the grill skin-side up and season with salt. Cook without moving it for 25 mins. Then, turn it over and cook the skin side for 10 mins to brown. Transfer to a board and let it rest briefly.
- Carve the chicken conventionally or chop it into thick slices with a cleaver. Arrange the pieces on a serving platter and garnish with the reserved coriander sprigs and lime wedges.
Nutrition (per serving)
Calories415 kcal
Fat27 g
Saturates9 g
Carbs4 g
Protein40 g
Sodium172 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
