TRIPLE DUTY: LIME & GINGER CHICKEN THIGHS, Low-fat, Easy, Prep Ahead, budget-friendly

Perfect for a summer like this: absolutely gorgeous from the barbie, on a picnic or in a packed lunch

Un-boring healthy food: Lime & Ginger Chicken -  low-fat & salt
'Delicious. I could taste the lovely marinade in every bit both outside & inside.' Tasters

Here's a another unforgettable chicken dish loaded with flavour.  It's easy-peasy, gets prepped the night before and is wallet-friendly (1kilo thighs on the bone £3'ish).

In 67's simple recipe, even standard supermarket chicken turns into something that lights up the taste buds - while also being ultra-healthy.

Chicken thighs on the bone work best; they have more flavour and the marinade suits dark meat.  But the recipe also works well with 'flat packed' chicken (the backbone is removed and the bird flattened)*.  

However they're eaten - hot, warm, on a picnic blanket or from an office lunchbox - this immensely flavourful chicken will be a winner!

In the unlikely event of leftovers, Lime & Ginger Chicken freezes well AND defrosts without losing moisture or flavour.

Cost: £3.50'ish
Portions: 7-8
  
Ingred:
   3 tbsp olive oil 
   2 tsp grated lime zest
   1/3 cup fresh lime juice (2-3 limes)
   1 generous tbsp minced/grated peeled fresh ginger 
   1 tbsp fresh or 1 tsp dried parsley (opt)
   cracked black pepper and a little salt

1 kilo chicken thighs (about 8) or thighs & drums, skin removed

Method:

1. Whisk first 6 ingreds in a glass dish large enough to hold the chicken  
2. Place bone side down in the marinade; cling film; refrigerate 2 hours 
3. Turn the thighs flesh side up; re-cover, refrigerate 4 hours or overnight.
4. When ready to cook, preheat oven to 350f/180c
5. Place a rack in the baking tray; arrange thighs bone side up; bake 15mins
6. Turn chicken flesh side up; roast 20 mins or until cooked.
7. Lightly salt and pepper; serve OR leave to cool. 
8. Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with Lunchbox Slaw and Zucchini Corn Drop Scones 

Comments:
'I could taste the lime and ginger marinade right the way through; I even cut out a bit of the middle to check.  It was really nice.' Political Agent
'Delicious. I'd be happy with this for school lunch.' Schoolboy taster

Tip:

• If using 'flat-pack' chicken, prepare and marinade the night before
• Get the best out of limes by either rolling them on a hard surface or microwaving them for 10 seconds
• Don't throw away the skin from the thighs; spread them out over a  rack in a baking tray;  bake at 350f/180c/ gas mark 5 for half an hour; the fat will render off, crisping the skin beautifully; break it up and scatter over the chicken or a  salad
• if you like this, you will probably also like Tuscan Chicken

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.