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2026-01-30T11:55:05Z

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{{#seo:
|title=Barbecued lime and chili chicken wings a Barbecue recipe
|titlemode=replace
|keywords=#chicken #barbecuedlimeandchilichickenwings #chili #limejuice #marinade #grilled #jaggery #refrigerator #rest #barbecued #drumsticks
|hashtagrev=032020
|description=Lime, chili and salt go so well together that I now have a hankering for a Mexican drink!
}}


[[Lime]], [[chili]] and [[salt]] go so well together that I now have a hankering for a Mexican drink!
{{recipesummary
|TotalCalories = 2070
|PortionCalories = 345
|DatePublished=7th February 2013
|Author=Chef
|ImageComment = Lime and chili chicken wings with Garlic and herb Jerusalem artichokes
|Servings = Serves 6
|Difficulty = 1
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 30 minutes
|Image = [[Image:Lime and chili chicken wings.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Surprisingly good.''

4.5/5 

Probably a tad overcooked, but still dammn good.

 [[User:TheJudge|The Judge]] 
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[[Image:Lime and chili chicken wings marinading.jpg|300px|thumb|right|Ready to marinate]]
{{RecipeIngredients
| 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===

{{RecipeMethod
| 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]]
{{RecipeLine}}
[[Category:Recipes|Chicken]]
[[Category:Chilli pepper recipes|Chicken]]
[[Category:Barbecue recipes|Chicken]]
[[Category:Main courses|Chicken]]
[[Category:Meat recipes|Chicken]]
[[Category:Poultry recipes|Chicken]]
[[Category:Spicy recipes|Chicken]]
[[Category:North American recipes|Chicken]]
[[Category:Tex-Mex recipes|Chicken]]
[[Category:Favourite recipes]]
[[Category:Marinaded]][[Category:Grilled, griddled or barbecued]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/barbecuedlimeandchilichickenwings|#barbecuedlimeandchilichickenwings]] [[Special:Search/chili|#chili]] [[Special:Search/limejuice|#limejuice]] [[Special:Search/marinade|#marinade]] [[Special:Search/grilled|#grilled]] [[Special:Search/jaggery|#jaggery]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/rest|#rest]] [[Special:Search/barbecued|#barbecued]] [[Special:Search/drumsticks|#drumsticks]]
</code>

Barbecued lime and chili chicken wings - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"