Chilli-lime chicken salad

1 of 5-a-day barbecue chicken gluten-free recipes marinated chicken summer thai marinade vitamin c

N/A

Source

Ingredients

zest and juice 3 limes

3 tbsp fish sauce

3 tbsp soft light brown sugar

2 hot red chillies , thinly sliced (see tip, below)

1 tbsp extra virgin olive oil

2 garlic cloves , crushed

1 tsp turmeric

handful coriander stems, finely chopped

8 chicken leg or thigh pieces, skin on

bunch spring onion , shredded lengthways

½ cucumber , halved, deseeded and cut into long strips

200g baby tomato , halved

handful coriander

handful Thai basil leaves

2 ripe avocados , sliced

handful toasted cashews or peanuts

Method

Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.