Judging by the smoky smell coming from the local back yards and beach parks I can safely say that Australian BBQ season is open… even if the weather is a little temperamental. I also know this because our little balcony Webber has been put to work a few times this spring already. This salivation inducing grilled chicken is a new addition to our BBQ recipes repertoire. Spices and lime used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
Cook’s notes: I used chicken tenderloins because I find the meat is much more tender than the rest of the chicken breast when cooked and it’s easier to work with than chicken thighs. You can use any chicken meat cut you like, just adjust the cooking time depending on the pieces. This marinade will also work very well with quail, prawns and even beef. Still confused about what chicken tenderloins are?
Instructions
Mix all marinade ingredients in a large bowl. Rinse chicken meat and cut larger pieces in half keeping long slices. Using your hands, cover and rub the pieces with the marinade. Cover with cling wrap and set aside for at least one hour before grilling.
If using a grill plate or a frying pan on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry chicken pieces for 3 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and your dish will become stewed rather than grilled chicken. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 3 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with more lime juice before serving.
Preparation time: 10 minutes + at least 1 hour marinating time
Cooking time: 15 minutes depending on the size of frying pan/BBQ plate
Number of servings: 5-6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 118 | ||
Calories from Fat: 59 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 566.5mg | 20 % | |
Potassium 196mg | 5 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 10.2g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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