The marinade does take some forward thinking but is well worth it as the chicken is so beautiful, moist and full of flavour. If you’re a roast chicken fan, you can also use it as a marinade for your Sunday roast. Just double the recipe and massage it into the chook, leave in the fridge for 3 hours then place in the oven at 180 degrees for 1.5 hours basting the chicken with the juices ever so often.
Prep time: 5 minutes
Cooking time: 20 minutes plus 5 minutes resting
Serves: 2
Ingredients
- 3 tbsp olive oil
- 2 limes, juiced
- 1 clove garlic, minced
- 1 tbsp chilli flakes
- sea salt & pepper to taste
- 2 chicken breasts
Method
Shake all ingredients together in a small mason jar to combine the ingredients then, pour the marinade over chicken breasts and massage well.
Leave in the fridge, covered, for at least 3 hours.
When you’re ready, heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque about 10 minutes.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavourless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.
Serve with a salad and enjoy.
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