Its always hard to come up with new ways to do chicken, but here I am still on my mission for fresh new ideas, that will flavour the chicken, but not drown it in a fatty, calorie laden sauce. Well here is my latest creation, it’s a mixture of lime, ginger, garlic and honey. Marinade the chicken for an hour on so in this marinade and it will not only be tender, but full of flavour also. This marinade could be is similar to a thai marinade, and could be used on BBQ chicken drumsticks as well chicken breasts baked in the oven. I’m serving the chicken with a few crushed baby potatoes, baked in the oven, in fact they can be baked in the same dish alongside the chicken to save on washing up.
There is also a bit of bashing involved in this, so great for the bingo wings!!
This is an impressive mid week supper, low on calories, high on flavour; perfect if you are having some girlfriends over after work midweek. Serve then with a green salad, or garden peas.....et Voilá!
· 1 lime, zest and juice
· 1 inch peeled piece of ginger, grated
· 1 tbsp honey
· 1 clove of garlic, crushed
· 250g of baby potatoes
· Sea salt
· Black pepper
· Olive oil
2. Put 3 slits on each breast, just cutting the surface, not cutting through
3. To make the marinade, combine the honey, garlic, ginger, and lime in a jug, whisk well and pour over the chicken.
4. Pop the chicken in fridge for minimum 20 minutes
5. Preheat the oven to 200 degrees.
6. Put the potatoes into cold water in a pan on a high heat, bring up to the boil and simmer for 5 minutes.
7. Drain the potatoes, place in a plastic zip lock sandwich bag (or similar), with sea salt, oil, pepper and thyme.
8. Bash the bag against the counter to crush the potatoes to a make some bits of potatoes crumb-like and other larger bits.
9. In an oven proof dish, place the chicken breast and the crushed potatoes and bake for 15-20 minutes.
10. To serve, place the potatoes in the centre of a plate and place the chicken on top of the potatoes, at an angle.