Coriander and lime chicken – a classic Mexican inspired chicken marinade on juicy chicken legs or thighs for a delicious, healthy dinner.
Tangy lime and fresh coriander combine with garlic, chilli and cumin to create the perfect flavour for this quick and easy to prepare chicken recipe. Golden crispy chicken skin is the cherry on top.
We’ve made this chicken recipe over and over already this summer, served with rice and any summery side vegetable we have on hand. Perfect on a sunny Sunday evening in the garden – true al-fresco dining style.
Cook your chicken on the BBQ / grill or in the oven – this recipe is so flexible.
How to make coriander and lime chicken:
Ingredients you’ll need
- 1.2kg skin on chicken legs or thighs
- Juice of 2x limes
- 2tbsp olive oil
- 1/2 tsp chilli flakes
- 1tsp cumin powder
- 20g fresh coriander (chopped)
- 5 cloves of garlic (minced / grated)
- Salt and pepper
Step by step instructions (BBQ or grilling):
- You’ll start by making the marinade, combine lime juice, olive oil, chilli flakes, cumin, coriander, garlic, salt and pepper – mix these ingredients together in a large bowl
- Add the skin on chicken to the large bowl and mix to coat the chicken with the marinade – make sure it’s really well coated.
- Cover the chicken and return to the fridge for 1-2 hours.
- When ready to cook and you’re BBQ is prepared, place the chicken on the grill one at a time – cook for 15 minutes either side, turning halfway for a total of around 30 minutes. Baste with any juice left over from the marinading bowl on turning halfway.
- Use a thermometer to ensure the meat has reached 74C or 165F before removing from the heat. Allow to rest for about 5 minutes before serving.
Step by step instructions (oven cook):
- Follow steps 1-3 as above to prepare and marinate the chicken
- Preheat your oven to 200C
- Place the chicken into an oven safe dish, cover with tin foil and cook in the oven for 15 minutes
- After 15 minutes, remove the tin foil and baste with chicken juices, returning to the oven for a further 15-20 minutes until golden and crispy. Make sure the chicken has reached 74C or 165F and is fully cooked through.
- Allow to rest for 5 minutes and serve.
You might also like these chicken recipes:
One Pan Garlicky Chicken, Leeks and Peas
Coriander and Lime Chicken
Coriander and lime chicken, use legs or thighs in our tangy marinade of lime, fresh coriander, chilli, garlic and cumin.
Ingredients
- 1.2 kg chicken legs
- juice 2 limes
- 2 tbsp olive oil
- 1/2 tsp chilli flakes
- 1 tsp cumin powder
- 20 g fresh coriander chopped
- 5 cloves garlic minced
- salt & pepper
Instructions
Make the marinade
- You'll start by making the marinade, combine lime juice, olive oil, chilli flakes, cumin, coriander, garlic, salt and pepper – mix these ingredients together in a large bowl.
- Add the skin on chicken to the large bowl and mix to coat the chicken with the marinade – make sure it's really well coated. Cover the chicken and return to the fridge for 1-2 hours.
To BBQ / Grill
- When ready to cook and you're BBQ is prepared, place the chicken on the grill one at a time – cook for 15 minutes either side, turning halfway for a total of around 30 minutes. Baste with any juice left over from the marinading bowl on turning halfway.
- Use a thermometer to ensure the meat has reached 74C or 165F before removing from the heat. Allow to rest for about 5 minutes before serving.
To Oven Cook
- Preheat your oven to 200C
- Place the chicken into an oven safe dish, cover with tin foil and cook in the oven for 15 minutes.
- After 15 minutes, remove the tin foil and baste with chicken juices / remaining marinade, returning to the oven for a further 15-20 minutes until golden and crispy.
- Make sure the chicken has reached 74C or 165F and is fully cooked through. Allow to rest for 5 minutes and serve.
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