This finger-licking recipe for barbecued Lime Chicken is easy to make and perfect for a weeknight dinner.
The recipe is from Texan BBQ by Robert Louis Murphy (New Holland Publishers Australia, $45).
Robert and his daughter Lynzey competed in the 2015 series of My Kitchen Rules
6 oz (200 g) skinless, boneless chicken breast cut into 1⁄2 inch (1 cm) thin pieces
Extra virgin olive oil cooking spray
1⁄4 teaspoon salt
2 tablespoons cilantro (coriander), minced
2 limes, juiced
1 1/2 tablespoons avocado oil
Salt, to taste
2 tomatoes, chopped
2 white onions, finely chopped
1 lime, juiced
1 avocado, peeled and diced
Salt and pepper, to taste
Place the chicken pieces into a sealable plastic bag or container with an airtight lid.
Prepare the marinade by putting all the ingredients in a large bowl, toss and let stand for 3 minutes.
Add the marinade to the chicken pieces and allow to marinate for at least 2–3 hours then remove chicken
from marinade. Discard marinade. Sprinkle chicken evenly with about 1⁄4 teaspoon salt.
Preheat your barbecue grill to medium high, 400°F (200°C).
Coat the pan with oil and heat on the barbecue.
Add chicken to pan and cook for 5–6 minutes on each side or until done.
To prepare salsa, combine the ingredients in a medium bowl. Add the avocado at the last minute to keep it
from discoloring. Combine gently and serve with (or over) the pan-grilled chicken.
NOTE If you can’t get avocado oil, use any high-quality cooking oil.