Lime & Chilli Marinated Chicken

prep 15–20 mins, plus marinating cook 10 mins
  • 4 boneless, skinless chicken breasts, about 125 g (4 oz) each
  • 4 limes
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped dried or fresh red chilli
  • 50 ml (2 fl oz) sunflower oil
  • 200 g (7 oz) rice noodles
  • 2 tablespoons chopped fresh coriander, to garnish
  • salt and pepper

Presoak about 12 wooden skewers in warm water. Cut the chicken into strips.

Grate the rind and squeeze the juice from 2 limes and mix with the garlic, chilli and oil. Toss the chicken in the lime and chilli mix, season with salt and pepper and set aside for 1 hour.

Thread pieces of chicken on to skewers, not overloading each one. Halve the remaining limes. Cook the chicken and lime halves under a preheated hot grill or on a preheated griddle for about 10 minutes.

Meanwhile, cook the noodles according to the instructions on the packet.

Serve the chicken with the noodles, garnished with coriander, and the caramelized lime halves.

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