Who wants a recipe that’s really easy to make, really tasty and really very good for you?
I’m assuming that was met by a chorus of “Meeeeee”s. Very good.
In this photo, I’ve served my lime chilli chicken with carrot and paprika mash, but you don’t have to do this. It’d be delicious sliced up and served in a fajita, or with potato wedges and salad, or with rice and a smokey tomato sauce. To be honest, we had a bit left over and I was eating it straight from the grill. It’s that kind of recipe.
To serve two (but you can easily serve more by proportionally increasing the ingredients), you will need:
- 2 chicken breasts
- 2 limes, juiced
- 1 chilli, diced (you can keep the seeds in if you like it hotter, or remove them if not)
- Place a chicken breast between two pieces of clingfilm and bash with a rolling pin to flatten. Repeat with the other chicken breast. Each chicken breast needs to be about as thick as a £1 coin.
- Make several deep slashes into the flesh of each chicken breast, trying not to go all the way through
- Place the chicken breasts in a shallow dish. Mix the chilli and the lime juice together, then pour over the chicken. Turn over in your hands for a few minutes so the breast is evenly coated, then cover with clingfilm and leave in the fridge for at least one hour. Turn at least once during this time.
- Pre-heat the grill to hot. Grill the chicken breasts for 10 minutes on each side. A lot of the juice will seep out during this process – that’s fine, you’ll still retain the flavour