Flavoured with plenty of lime zest and juice, this is a true sunshine recipe, which would be perfect for a barbecue on a hot summer’s day. Serve with griddled pineapple, a herby rice salad and an ice-cold mojito or margarita on the side.
Garlic, by Jenny Linford with photography by Clare Winfield.
4 garlic cloves, crushed
grated zest and freshly squeezed juice of 2 limes
2 tablespoons olive oil
2 tablespoons light soy sauce
2 teaspoons brown sugar
8 chicken thighs, bone in, skin on
salt and freshly ground black pepper
Serves 4
Mix together the garlic, lime juice and zest, olive oil, soy sauce and sugar to form a marinade. Season the chicken with salt and pepper, then place in a non-metallic bowl. Toss with the marinade, coating well. Cover and marinate in the fridge for 4 hours or overnight.
Fire up the barbecue or preheat the oven to 200°C (400°F) Gas 6.
Place the thighs on a rack in a tray and roast in the oven for 25–30 minutes or until cooked through. Alternatively cook the chicken on the barbecue, turning occasionally, until the juices run clear and the skin is nicely browned. Serve at once with griddled pineapple and herby rice salad.
Recipe from Garlic, by Jenny Linford with photography by Clare Winfield.
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