Chargrilled chicken with burnt lime vinaigrette and coconut rice
This zesty chargrilled chicken recipe with burnt lime vinaigrette and coconut rice is beyond delicious.
Serves: 4
Ingredients
- 1 free-range chicken
- 6 limes, zest finely grated, flesh segmented by cutting between the natural divisions using a sharp knife
- 2 handfuls (100g) coriander, stalks finely chopped, leaves coarsely chopped
- 4 tablespoons vegetable oil
- 2 fresh red chillies, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons honey
- 50ml lime juice
Coconut rice
- 2 cups jasmine rice, well rinsed
- 250ml coconut cream
- ½ teaspoon salt
- 1cm piece ginger, peeled
Method:
1. Spatchcock the chicken by using kitchen shears to cut down each side of the backbone and remove it (you can freeze it to make stock with later). Open out the chicken and push down on the wings firmly to break the breast bone and further flatten the chicken. Remove the cartilage between the breasts if you wish, but leaving it helps prevent the meat from drying out.
2. Mix the lime zest with the coriander stalks, oil, chillies, garlic and honey. Rub half of this over the chicken and leave to marinate for at least 4 hours or overnight.
3. Heat a barbecue or grill pan with a lid over medium heat then grill the lime segments until slightly blackened. Remove and set aside.
4. Grill the chicken on both sides then put the lid down and cook the chicken for about 20 minutes on each side or until the juices run clear when the top of the thigh is pierced with a sharp knife. Remove from the grill and rest.
5. Combine the remaining half of the rub mixture with the charred lime segments, coriander leaves and lime juice, then taste and season with salt and freshly ground black pepper. This is the charred lime vinaigrette.
6. Cut the chicken into 4 portions, divide among plates and spoon the vinaigrette over it. Serve with the coconut rice.
7. To make the coconut rice, put the rice, coconut cream, salt and ginger in a large saucepan with 2 cups of cold water and stir to combine. Bring to the boil over high heat, uncovered, stirring occasionally.
8. Reduce the heat to a low simmer, cover and cook for 10 minutes. Remove from the heat and stand, covered, for 10 minutes, then fluff with a fork and discard the ginger.
First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Smoked chicken, sun-dried tomato and basil croquettes