Name: Tamborine chicken
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Cajun & Creole
Ingredients: 4 boneless chicken breasts skin on; 1 tsp black peppercorn; 3 cm chunk root ginger; 1 tbsp soy sauce; zest 1 and juice 2 lime plus lime wedges to serve

Home
Recipes
Tamborine chicken

Tamborine chicken

Mary Cadogan

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 12 mins - 15 mins

A star rating of 4.3 out of 5.14 ratingsRate

loading...

This tangy chicken works well with salad or rice and is delicious both cold and hot

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

4 boneless chicken breasts

skin on
1 tsp black peppercorn
3 cm chunk root ginger
1 tbsp soy sauce
zest 1 and juice 2 lime

plus lime wedges to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal225
fat8g
saturates2g
carbs2g
sugars1g
fibre0g
protein37g
salt0.87g

low

Method

step 1

Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice. Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hrs.
step 2

Line a grill rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices. Grill under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. If you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce. Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.

RECIPE TIPS

MARY SAYS...

You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one I found in an old South African cookbook, which said that tamborine is a local name for a lime tree.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now