Barbecued Chilli Lime Chicken

Barbecued Chilli Lime Chicken

Blood Sugar: 2Servings: 4Preparation Time: 70minMeal Category: Dinner
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
134kcal
Sugar
3g
Fat
4g
Fiber
1g
Sat fat
1g
Protein
21g
Carbs
4g
Sodium
235mg

Ingredients

2 tbsp extra virgin Olive oil, 2 zested and juiced Lime, 60ml / 2fl oz finely chopped Coriander root, 2 tbsp Honey, 2 crushed Garlic cloves, 1 seeded and finely chopped Bird's eye chili, 1 tsp freshly ground Black pepper, 1.2kg / 2.64lb free-range, butterflied Chicken, 260g / 9.17oz Greek-style yogurt, 0.5 zested and juiced Lime, 1 tbsp chopped Coriander leaves

Preparation

1. Whisk 2 tbsp extra virgin Olive oil, zest and juice of 2 Limes, 60ml finely chopped Coriander root, 2 tbsp Honey, 2 crushed Garlic cloves, 1 seeded and finely chopped Bird's eye chili, and 1 tsp freshly ground Black pepper in a bowl. 2. Put the 1.2kg / 2.64lb butterflied free-range Chicken in a large glass dish and pour in the marinade. Turn the Chicken to coat with the marinade. Marinate in the fridge for at least 1 hour. 3. Heat a barbecue grill to high, then reduce the heat to medium. Drain the Chicken from the marinade and place over indirect heat, skin side up. Close the lid of the barbecue and cook for 30 minutes. Turn the Chicken over, close the lid again and cook for another 30 minutes or until the Chicken is completely cooked through. 4. To make the yogurt dressing, combine 260g / 9.17oz Greek-style yogurt, zest and juice of 0.5 Lime, and 1 tbsp chopped Coriander leaves. Season with freshly ground Black pepper. 5. Serve the whole barbecued Chicken as a shared platter or cut the Chicken into pieces and serve with the yogurt dressing and homemade oven-baked or air-fried chips and salad.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
21% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
32% of RDI
Calcium
34% of RDI
Folate
12% of RDI

Good to know

You can also cook the chicken in an oven that’s been preheated to 180°C. Use the marinade for any cut of chicken or for chicken skewers.

How to Prepare

1. Whisk 2 tbsp extra virgin Olive oil, zest and juice of 2 Limes, 60ml finely chopped Coriander root, 2 tbsp Honey, 2 crushed Garlic cloves, 1 seeded and finely chopped Bird's eye chili, and 1 tsp freshly ground Black pepper in a bowl. 2. Put the 1.2kg / 2.64lb butterflied free-range Chicken in a large glass dish and pour in the marinade. Turn the Chicken to coat with the marinade. Marinate in the fridge for at least 1 hour. 3. Heat a barbecue grill to high, then reduce the heat to medium. Drain the Chicken from the marinade and place over indirect heat, skin side up. Close the lid of the barbecue and cook for 30 minutes. Turn the Chicken over, close the lid again and cook for another 30 minutes or until the Chicken is completely cooked through. 4. To make the yogurt dressing, combine 260g / 9.17oz Greek-style yogurt, zest and juice of 0.5 Lime, and 1 tbsp chopped Coriander leaves. Season with freshly ground Black pepper. 5. Serve the whole barbecued Chicken as a shared platter or cut the Chicken into pieces and serve with the yogurt dressing and homemade oven-baked or air-fried chips and salad.

Good to Know

You can also cook the chicken in an oven that’s been preheated to 180°C. Use the marinade for any cut of chicken or for chicken skewers.

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