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Chilli Lime and Ginger Chicken

Chilli Lime and Ginger Chicken Chicken

Catalina T
The hardest part about making this super flavourful Asian inspired Chilli Lime and Ginger Chicken Chicken is the waiting for it to be cooked
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Asian
Servings 6 Servings
Calories 476 kcal

Ingredients
 
 

  • 1.5 kilo chicken pieces (NOTE 1)
  • 70 gm ginger (7cm peeled, roughly chopped)
  • 3 cloves garlic
  • 3 small red chillies (NOTE 2)
  • 1 large lime (juiced and finely zested)
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce (NOTE 3)
  • 1 tbsp peanut oil (or any neutral oil)
  • 2 tbsp brown sugar
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ⅓ cup salted roasted peanuts (chopped)
  • ½ cup coriander leaves

Optional garnish

  • radish (sliced thinly)
  • cucumber (sliced thinly)

Instructions
 

  • In a food processor place in ginger, garlic and chilli and blend the spices until finely chopped. Using paper towels pat the chicken dry.
    Optional - For deeper flavours, use a sharp knife to make a few deep cuts into the chicken flesh right up to the bone.
    blending the spices
  • In a large bowl, add the blended spices, sugar, soy sauce, oil, fish sauce, lime juice and zest, salt and pepper and mix well. Add in the chicken and cover it well with the marinade mixture. Cover the bowl with cling (plastic) wrap and place in the fridge, allow the chicken to marinate for 2 hours or overnight.
    Chilli Lime and Ginger Chicken
  • Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line a large tray with foil and place a baking rack on top.
    Optional - The spices may burn when baking, to prevent this from happening, remove the spices from the chicken with a paper towel prior to baking.
    Place the chicken on the baking rack, making sure that no pieces are touching. Bake for 35 to 40 minutes or until cooked through. For even browning, turn the chicken a few times during cooking. Let the chicken rest for 5 minutes then transfer to a plate and top it with peanuts and coriander. Serve with rice, salad or vegetables.
    Chilli Lime and Ginger Chicken

Notes

(NOTE 1) Mixed Chicken Pieces - To keep the chicken juicy use bone-in pieces. Use thighs, drumsticks or a mix of chicken pieces but make sure they are roughly the same size for even cooking.
(NOTE 2) Chillies - Make sure to adjust the chillies to suit your taste or if you prefer a non-spicy dish just leave it out. You can use any kind of red or green chillies but keep in mind that each variety has a different level of spiciness to them. 
(NOTE 3) Soy sauce - Regular or light soy sauce (not dark) can be used.
Leftovers - Allow the chicken to cool completely at room temperature. Transfer the chicken to a sealed container and keep it in the fridge, it'll keep for up to 3 days.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.

Nutrition

Serving: 1servingCalories: 476kcalCarbohydrates: 11gProtein: 35gFat: 32gSaturated Fat: 8gTrans Fat: 1gCholesterol: 128mgSodium: 757mgPotassium: 551mgFiber: 2gSugar: 6gVitamin A: 549IUVitamin C: 40mgCalcium: 45mgIron: 2mg