Zingy lime and garlic chicken

Zingy lime and garlic chicken

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

As much as we love spice, we know not everyone likes a side of heat with their meal. This lime and garlic marinade results in tender, juicy chicken that’s packed full of flavour, but without the chilli, therefore taking the heat down a notch.

Ingredients

Quantity Ingredient
500g skinless, boneless chicken thighs
6 tablespoons Zingy lime and garlic marinade
1 yellow pepper
1 quantity Honey mustard glaze
sea salt
freshly ground black pepper
lime wedges, to serve

Method

  1. Trim off any fat from the chicken thighs, then put them in a bowl. Add the marinade and toss to coat. Let the chicken marinate for at least 4 hours, or overnight.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to high. Trim and remove the seeds from the yellow pepper and cut it into wedges. Thread alternating pepper strips and chicken thighs on to 4 or 5 metal skewers and season lightly with salt and pepper. Cook for 10–12 minutes, turning once or twice, until the chicken is almost cooked through.
  3. Baste liberally with the honey mustard glaze, then return to the heat for another 2–3 minutes, until evenly golden brown. The chicken thighs should feel firm when ready.
  4. Remove the skewers and leave to rest for a few minutes. Serve hot with lime wedges on the side. It’s delicious with biro-biro rice, sweet potato fries, and tomato and palm heart salad.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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