Mexican lime chicken


  • 2 S Collins & Son chicken breasts
  • 2 tbsp olive oil
  • 1 tsp crushed coriander seeds
  • 1 tsp grated lime zest
  • ½ tsp paprika
  • ½ tsp muscovado sugar
  • 1 lime
  • 6 unpeeled garlic cloves
  • 2 fresh red chillies

Cooking Method

  1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
  2. Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
  3. Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
  4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  5. Serve with salad and salsa.