Grilled Sticky Lime & Ginger Chicken

Serves 4
  • 6 Whole Chicken Thighs OR 4 Breasts, skinless & boneless (see note)
  • 3 Cloves Garlic, grated
  • 1 Tbsp Ginger, Grated
  • 2 Tbsp Toasted Sesame oil
  • 1 Tbsp Shoaxing rice wine
  • 2 Tbsp Tamari
  • 1 Tbsp Maple syrup or Runny Honey
  • 2 Tsp cornflour (optional)
  • Juice of 1 Lime
  • Zest of 1 Lime
To serve
  • Juice of one lime
  • Zest of 1 Lime
  1. Add the chicken to a ziplock bag.
  2. Shake the marinade ingredients in a clean jar. Pour into the ziplock with the chicken and marinate for 4-12 hours. 
  3. Preheat grill to high. Place the chicken in a shallow oven proof dish using a fork. Leaving the marinade in the bag.
  4. Grill the chicken for 6 minutes each side.Remove the chicken from the oven and switch the oven to regular oven function 200 degrees.
  5. Pour the reserved sauce back over the chicken and cook for a further 20 minutes.
  6. Check the meat is cooked through before serving.
  7. Serve with the juice of a lime squeezed over and a good dusting of fresh lime zest.
  • You can use thighs on the bone and leave the skin on the Chicken if you prefer. In this case i would grill for 6 minutes skin side down and then turn so skin side up for 6- 8 minutes until the skin is crisp and golden. If it is on the bone it will also need longer in the oven 35-40 minutes. Check the flesh is cooked before serving.
  • The cornflour is there to thicken the sauce however it is just as nice without it!
  • My recipes really are a guide and CAN be tampered with, For the sweet toothed add in another tablespoon of maple syrup!!! 
  • If you like it hot add in some chopped fresh chilli to the marinade. 

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