Recipe video above. This lime marinade has a beautiful depth of flavour and really infuses the chicken with lime flavours! Touch of sugar caramelises the chicken, and depth of flavour is achieved by using soy or fish sauce instead of salt (it doesn't taste Asiany at all, I swear!). Stove or BBQ best, but can also bake!
Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3)
Remove chicken, discard Marinade. Cook using one method below.
To Cook (cooked internal temp 165F/75C)
STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!).
OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.
Rest and Serve:
Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!
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 sauce is 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.