Lime Chilli Chicken

IMGP3747Well, you know how sometimes you just try something and it works first time? This wasn’t one of those occasions. It’s not unusual for me to have a kitchen disaster on the way to finding something I consider blogworthy. What is unusual, though, is for me to have two failures, yet still stick with it! I’m glad I did stick with it though…. it hasn’t turned out quite as I had imagined it, but tasty none the less!

So why had this one caught my imagination so much? Well, it all started last Christmas, when my Auntie & Uncle gave me a “grow your own chilli plants” kit, containing Scotch Bonnet, Jalapeño, and Cayenne Pepper seeds. There have been many adventures over the last 10 months, but it’s only recently that actual real-life chillies have started to grow, and only very recently that any have ripened. Well. First was this monster Cayenne that I really wanted to use in a recipe

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He was huuuuuuuuge! For a small person, I don’t have particularly small hands, so you get the idea. I eagerly chopped him up to try in this recipe… of course I had to try a bit raw. It wasn’t overpowering, but there was a pleasant “background” heat, and an unexpected fruity quality that I’m putting down to the freshness. Very pleasant overall. So I was gutted when the recipe failed, and the amazing chilli was gone forever!

The second attempt, with super-market bought Scotch Bonnet, also bombed, but now I’m proud to present the third attempt, with store-bought Habaneros.


Ingredients

6 chicken thighs

3 limes (juice only)

2 habanero chillies, finely chopped

2 cloves of garlic, finely chopped

1tbsp honey

Depending on the size of your thighs (yes I did) this, with some sweet potato mash, will probably serve two or three. Or one me.


Method

  1. Squeeze the lime juice into a bowl, along with the chillies, garlic, honey, and a little salt and black pepper. Stir rambunctiously to combine well.
  2. Add the chicken thighs, and coat well.
  3. Cover with some clingfilm, and set aside for two hours. If you’re leaving it longer than that, pop it in the fridge, but I find for a shorter marinade the flavours develop better without the chill.
  4. Pop the oven on to about 175ºc (fan) to preheat.
  5. Transfer the chicken to a roasting dish, and pour the marinade over the top. Cover with some foil, and bung it in the oven for 20 minutes.
  6. After the first 20 minutes, remove the foil, and leave uncovered for another 20 minutes or so, or until the chicken is cooked.
  7. Serve with your side of choice.

Tidy!

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Tidy Savings

A comfortable win for ASDA this week, their £6.45 beating Sainsburys into second place with their very respectable £6.75.

Tesco charged the sot for Chicken Thighs (although they had the largest pack size) which pushed them out to third at £7.30, with Morrisons bringing up the rear at £7.61.


Tidy Tweaks

So……I’d envisaged this with more of a sticky glaze…. I think a more direct heat is required, so you could try leaving the chicken uncovered for the whole time… just be careful not to let it dry out – using chicken thighs rather than breast should help with this (although chicken breast would be a valid tweak).

My original attempt involved a George Foreman grill (which just burnt the honey glaze) and a normal grill (which just burnt the chillies). Any more ideas on how to get that sticky glaze?

You could refrain from pouring the marinade over the chicken when you cook it, but this may result in the chicken being too dry.

You could chop up the chicken, and stir-fry it after marinating… the sauce may thicken up a bit then, and I’d expect it to be very tangy. Adjusting the lime/honey ratio is an idea to stop it being too runny for stir-fry, but do be careful of making it too sweet.

 

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