Chilli-lime chicken salad

Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs

  • Prep:15 mins
    Cook:40 mins
    plus marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 403
  • fat 28g
  • saturates 7g
  • carbs 13g
  • sugars 12g
  • fibre 3g
  • protein 26g
  • salt 2.6g


  • zest and juice 3 limes
  • 3 tbsp fish sauce
  • 3 tbsp soft light brown sugar
  • 2 hot red chilli, thinly sliced (see tip, below)
  • 1 tbsp extra virgin olive oil
  • 2 garlic clove, crushed
  • 1 tsp turmeric
  • handful coriander stems, finely chopped
  • 8 chicken leg or thigh pieces, skin on
  • bunch spring onion, shredded lengthways
  • ½ cucumber, halved, deseeded and cut into long strips
  • 200g baby tomato, halved
  • handful coriander
  • handful Thai basil leaves
  • 2 ripe avocado, sliced
  • handful toasted cashews or peanuts


Thai marinade

You can use the spicy marinade on pork and prawns too. 

Cayenne chillies

Cayenne chillies, which are about the size of your little finger, are pleasantly hot and well-flavoured, and ideal for this. If using bird’s-eye chillies, use less; if using fatter, milder chillies, use more. Always taste a little chilli juice on the tip of your finger before using. It’s the only way to know what to expect.


  1. Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

  2. Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

  3. If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

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