The chicken is threaded on to metal skewers and marinated in a delightful mix of fresh coriander, lime, ginger and garlic. Once ready, you can serve with rice and veggies for a satisfying dinner, or use in a pitta sandwich for tomorrow's lunch!
- 1 x whole Sainsbury's Freedom Food Chicken
- 15g fresh coriander leaves, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon Nam Pla (fish sauce)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chilli flakes
- 2 teaspoons olive oil
- Salt and pepper
Method1 Start by turning your chicken over and using your shears or equivalent sharp implement remove the backbone, cutting through either side of it. Remove any excess fatty bits or skin.
2 Turn the chicken back over so its breast side up and use the heel of your hand to press down so that the chicken breast and legs are all one equal layer
3 In a small bowl combine the coriander, chilli, lime juice, fish sauce, garlic, ginger, oil and season with salt and pepper.
4 Glove up and get massaging your chicken all over. Place on a large, shallow baking tray and using the skewers, thread through to form a kriss kross, to keep the chicken in one layer. Leave to marinade for a couple of hours, though one hour will be okay.
5 Pre-heat the oven to 180o, then cook the chicken covered in foil for 30 minutes. Remove the foil, baste with the juices and roast for a further 15-20 minutes, or until juices run clear and it’s cooked through. Allow to rest for 5 minutes before carving.
6 The easiest way is to use a sharp knife to remove the legs, then remove the breast meat.
Prep Time1 1/2 - 2 1/2 hours (depending on how long you leave the chicken to marinate)
Cook Time45-55 minutes
Nutrition InformationServes 4
More great ways to use chicken:
Spicy Chicken Fajitas
Butter Chicken Curry
One-Pot Chicken Roast
Jerk Chicken Strips With Caesar Salad Dressing
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