Lime Marinated Grilled Chicken
Imported
& edited by
@5vtstbm5gg
Prep Time
5m
Cook Time
10m
Total Time
15m
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Chicken Marinade
To Cook
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories250kcal12%
-
Fat12g0%
-
Saturated Fat2g0%
-
Carbohydrates16g0%
-
Fiber1g0%
-
Sugar8g0%
-
Protein30g1%
-
Cholesterol90mg4%
-
Sodium600mg30%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken – chicken breast pictured in post. Marinade is especially great for breast because it adds juiciness and caramelises the surface. Also terrific with boneless thigh, and any other cut of bone in skin on chicken, but see notes for adjusted cook times and methods.
2. Fish sauceis better than soy because it has deeper, more complex flavours. Adds depth of flavour to this otherwise simple marinade, but does NOT make it taste fishy!
Sub with soy – but use more (1.5 tbsp) because soy doesn’t have as complex flavours as fish sauce.Soy – use light or all purpose, do not use dark soy (too strong)
3. Marinating time – Lime juice will make the surface of skin white with 24 hour marinating time but it won’t break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time – after this, chicken will start to break down.
Prepare ahead, place the chicken and marinade in a ziplock bag in the freezer straight away, then defrost in the fridge overnight, during which time the chicken will marinate.
4. Optional extra flavourings: chilli is fantastic in this. Add finely chopped fresh chilli or chilli paste added to the marinade.
5.Nutrition per serving, assuming 4 servings. This takes into account that most of the marinade is discarded.
2. Fish sauceis better than soy because it has deeper, more complex flavours. Adds depth of flavour to this otherwise simple marinade, but does NOT make it taste fishy!
Sub with soy – but use more (1.5 tbsp) because soy doesn’t have as complex flavours as fish sauce.Soy – use light or all purpose, do not use dark soy (too strong)
3. Marinating time – Lime juice will make the surface of skin white with 24 hour marinating time but it won’t break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time – after this, chicken will start to break down.
Prepare ahead, place the chicken and marinade in a ziplock bag in the freezer straight away, then defrost in the fridge overnight, during which time the chicken will marinate.
4. Optional extra flavourings: chilli is fantastic in this. Add finely chopped fresh chilli or chilli paste added to the marinade.
5.Nutrition per serving, assuming 4 servings. This takes into account that most of the marinade is discarded.