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–+ servings
Pieces of Ginger Lime Chicken in a white dish with a quartered lime
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Ginger Lime Chicken

Ginger Lime Chicken takes 10 minutes to prepare the night before - and cooks in half an hour.
Prep Time10 minutes
Cook Time35 minutes
Chilling time4 hours
Total Time4 hours 45 minutes
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 1 lime
  • 2 cm fresh root ginger, to give 1 tablespoon grated ginger
  • 2 cloves garlic
  • 1 tablespoon Tamari soya sauce (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • 4 chicken breast portions, approx 500g
  • Salt and pepper

Equipment

Lidded dish for marinating
Baking or roasting dish
Lemon zester
Citrus juicer

Instructions

To marinate the Ginger Lime Chicken:

  • Zest the lime with a fine grater. Juice the lime and put both into a shallow dish with a lid
    1 lime
  • Finely chop or grate the ginger
    2 cm fresh root ginger,
  • Peel and finely chop or mince/crush the garlic
    2 cloves garlic
  • Add the ginger, garlic, soy sauce, oil, salt and pepper to the lime and stir well
    1 lime, 2 cm fresh root ginger,, 2 cloves garlic, 1 tablespoon Tamari soya sauce, 2 tablespoons olive oil, Salt and pepper
  • Add the chicken and gently mix with the marinade, turning to ensure the chicken's completely covered
    4 chicken breast portions,
  • Cover the dish and leave in the fridge for 4-24 hours

To cook the Ginger Lime Chicken:

  • Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F (no need to pre-heat)
  • Put the chicken in a baking tin and pour the marinade over. Season with salt and pepper
  • Bake for 30-35 minutes, turning once
    The chicken is done when the juices run clear when it's pierced with a sharp knife
  • Skim off the fat and serve the juices separately

Notes

Everyday Cooks Tips:

Ingredients:
  1. For ease and speed, use garlic puree or ginger paste. Gia Garlic Puree in a tube keeps well, and a jar of Ginger Paste in the fridge is an easy way to get the ginger
  2. OR Buy a large piece of fresh ginger and blitz it in a spice mill or small food processor, and freeze in an ice-cube tray. You can do the same thing with garlic. See 5 Shortcuts for Cooking from Scratch for more details.
  3. Tamari is gluten-free. Use any soy sauce if GF isn't needed.