Barbecued lime and chili chicken wings
Barbecued lime and chili chicken wings | |
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Best recipe reviewSurprisingly good. 4.5/5 Probably a tad overcooked, but still dammn good. The Judge |
Lime and chili chicken wings with Garlic and herb Jerusalem artichokes | |
Servings: | Serves 6 |
Calories per serving: | 345 |
Ready in: | 40 minutes |
Prep. time: | 10 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 7th February 2013 |
Lime, chili and salt go so well together that I now have a hankering for a Mexican drink!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg [2 lb] chicken thighs or wings, skin on and bone in
- 125 ml [4 fl oz] freshly squeezed lime juice
- 4 fresh red bird's eye chillies, finely chopped
- ½ teaspoon sea salt
- 1 teaspoon demerara sugar or jaggery
- 3 teaspoons olive oil
Method
- Mix the lime juice, chili, salt, sugar and oil together in a bowl
- Cut some deep slashes into the flesh so the marinade can 'work' on the meat
- Marinate the chicken in a refrigerator for 2 hours or more, turning a few times
- Barbecue the chicken for about 15 minutes on a well oiled grill, turning often to prevent burning
- Check the chicken is properly cooked before serving
Serving suggestions
Serve with a green salad, jacket potatoes, sour cream and Pickled jalapeños
Variations
You could make this with chicken thighs or drumsticks. Larger pieces will take a little longer to cook. Check the juices run clear when the thickest part is pierced with a fork.
These can also be cooked on an oven tray with a rack at 180° C [350° F - Gas 4 - Moderate/Medium]. Allow 40 minutes for small pieces like wings. 50 minutes for larger pieces like thighs and drumsticks. Check juices run clear and leave to rest for 5 minutes before serving. Try this marinade with lamb tenderloin fillets or king prawns
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