Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Chilli and Lime Chicken with Mushroom Salad

Introduction & method

This Thai-inspired chicken marinated in lime juice and chilli is just perfect for a hot summer day. The herb-packed mushroom tabbouleh salad is delicious too. If you don't like mushrooms, you can use avocados instead.

 Chilli and Lime Chicken with Mushroom Salad Recipe

Make the Marinade / Dressing Base


Remove the zest from the limes, and extract the juice. Finely chop the chilli - remove the seeds if you don't want it too hot. add the lime zest and the chopped chilli to the lime juice, along with the fish sauce and the sugar. Stir well to dissolve the sugar and set aside.

Prep the Chicken


Cut 2-3 slashes in each piece of chicken, right down to the bone. Finely chop the coriander stems, peel and crush the garlic. Put half of the marinade/dressing base in a plastic food bag. Add the chopped coriander, crushed garlic, turmeric and the salt. Add the chicken pieces, massage the bag to get them well-coated in marinade, and put in the fridge for at least 2 hours, preferably overnight. You'll want to massage and turn the bag every few hours.

Cook the Chicken


Preheat your oven to 160°C (320°F) if it's a fan oven, 180°C (356°F) if it isn't. Place a wire rack over a roasting tin, and pop the chicken pieces on it. Roast for 30-40 minutes, but turn the chicken pieces over halfway through. If your chicken skin isn't crisping up, you might want to crank up the heat for the last 10 minutes of cooking.

Make the Salad


Wash the mushrooms and quarter them. Make up a simple vinaigrette of 3 parts oil to 1 part vinegar. Soak the mushrooms and bulgur wheat in about 2 tbsps of this for 15-30 minutes. Finely chop the herbs, and finely slice the spring onion. Add them to the soaked mushrooms and wheat. Halve the tomatoes and chop the cucumber into small chunks and add them to the salad. Whisk 2 tbsp rapeseed or olive oil into the remaining marinade/dressing base and pour it over the salad - stir well to get everything coated.



 
You might also like these recipes:

Chicken Tikka Masala

Pho - Vietnamese Beef and Noodle Soup

Chicken with Cashew Nuts

Ingredients & Info


MARINADE/DRESSING BASE
 juice and zest of 3 limes
 3 tbsp fish sauce
 3 tbsp brown sugar
 2 red chillies
 a handful of coriander / cilantro stems
 1 tbsp olive or rapeseed oil
 1 tsp turmeric
SALAD
 180 grams mushrooms
 2 tbsp bulgur wheat
 a handful of coriander / cilantro leaves
 1 spring onion
 half a cucumber
 8 cherry tomatoes
 a handful of flat-leaf parsley
 a handful of basil
 2 tbsp vinaigrette

PLUS

For the chicken, use 2 pieces per person chicken thighs or drumsticks - bone in, skin on.


UNITS:
Metric
US Customary/Imperial

Serves 2 -3
Prep time: 20 minutes.
Marinading time: 2 hours.
Cooking time: 30 minutes.
Total time: 2 hours 50 minutes.