Tangy Chicken recipes

Recipes

Posted on August 03, 2013 by Jenny Cromack

 

Honey Glazed Chicken

Serves 10

Kcal 256, Protein 28g, Carbs 0.4g, Fat 15.8, Sat 3.1g, Fibre
Ingredients Process
 

 

  • 2 chicken breasts
  • half a lemon
  • 1 tbsp honey
  • 1 tbsp dark soy sauce

 
  1. Put 2 chicken breasts, skin side up in a small baking dish and season.
  2. Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
  3. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger – if it’s still a bit soft, give it a bit longer.

 

 

Mexican Lime Chicken
 
Ingredients Process
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 tsp crushed coriander seeds
  • 1 tsp grated lime zest
  • ½ tsp paprika
  • 1 lime
  • 6 unpeeled garlic cloves
  • 2 fresh red chillies

 
  1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp  paprika
  2. Put 2 chicken breasts in a baking dish, spoon the marinade over, and then squeeze over a little lime juice. Cover and marinate for 30 minutes.
  3. Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
  4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger – if it’s still a bit soft, give it a bit longer.
  5. Serve with salad

 

Lime  and coriander chicken

 
 

Kcal 415, Protein 40g, Carbs 4g, fat 27g, Sat 9g
Ingredients Process
  • 4 x chicken breast
  • For the marinade
  • 3 garlic cloves
  • 2 tbsp black peppercorns
  • juice 2 limes, plus 1 lime cut into wedges, to serve
  • bunch of coriander, few nice sprigs reserved, the rest finely chopped

 
  1. Crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. For as long as possible
  2. After 25 mins, the chicken will look like it’s cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
  3. Serve scattered with fresh coriander and lime wedges.