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Mexican Lime Chicken


This recipe showcases Coriander Seeds and Sweet Paprika. Serves 2.


2 chicken breasts
2 tbsp. olive oil
1 tsp. crushed coriander seeds
1 tsp. grated limes zest
 ½ tsp. sweet paprika
 ½ tsp. muscovado sugar
1 lime
6 unpeeled garlic cloves
2 fresh red chillies


Mix 2 tbsp. olive oil with 1 tsp. each crushed coriander seeds and grated lime zest and 1⁄2 tsp. each paprika and light muscovado sugar.

Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.

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.

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.

Serve with salad and salsa
Cooks Tip:  keep the skin on the chicken breast. If you're counting fat and calories, remove the skin before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

Source: Good Food Magazine

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