Lime Chicken

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!

10 minutes


600-750g / 1.2 - 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1)
Zest of 1 lime (zest before juicing)
4 tbsp lime juice (1 - 2 limes)
2 garlic cloves , minced
3 tbsp brown sugar
1/4 tsp pepper
1 tbsp olive oil
2 tbsp finely chopped cilantro/coriander (optional)
1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2)

1 - 2 tbsp olive oil


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.


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.

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!