Mexican lime chicken

A recipe full of zingy flavours

  • Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 tsp crushed coriander seeds
  • 1 tsp grated lime zest
  • ½ tsp paprika
  • ½ tsp muscovado sugar
  • 1 lime
  • 6 unpeeled garlic cloves
  • 2 fresh red chillies


Which Chicken?
If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.For the juiciest chicken
Keep the skin on. If you’re bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.For bags of flavour
Roast on a bed of fresh herbs, chopped garlic or sliced onion.


  1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1?2 tsp each paprika and light muscovado sugar.

  2. Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.

  3. Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.

  4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.

  5. Serve with salad and salsa.

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