Summer Chicken

    2 hours 15 minutes

    This easy-to-make chicken dish is full of Asian flavours!

    24 people made this

    Serves: 6 

    • 1/2 cup dark soy sauce
    • 4 tablespoons fresh lime juice
    • 2 tablespoons sunflower oil
    • 1 jalapeno pepper, seeded and chopped
    • 2 cloves garlic, crushed
    • 2cm piece fresh ginger, grated or finely chopped
    • 1 teaspoon ground coriander
    • 2 tablespoons soft brown sugar
    • 2 tablespoons grated lime zest
    • 6 x 175g skin-on, boneless chicken breasts
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    1. Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour in the marinade. Mix to coat chicken, then seal bag and refrigerate at least 2 hours.
    2. Heat a large, nonstick frying pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Place into pan, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the centre. Remove the chicken and keep warm.
    3. Pour the remaining marinade into a frying pan. Dissolve cornflour in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

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    Reviews in English (15)


    I made this tonight. It was good, but next time I would decrease the soy and add more lime juice. The meat was too salty and you couldn't taste the lime. I did not use the sunflower oil, did not have any and used boneless skinless chicken breasts. I will make this again, but with the changes. Thanks for a good recipe!  -  05 Apr 2008  (Review from Allrecipes USA and Canada)


    I have mixed feelings about rating this recipe. The ingredients were good, and I was intrigued by the idea of using coriander, since I usually use it only in Indian- or African-inspired dishes. I increased the recipe by 50% - except for the soy, which I thought was a little too much. As I was reading the recipe I kept thinking "What sauce? How is this going to make a sauce?" I thought maybe there would be more juice from the chicken or something...Sure enough, when my chicken was done I was virtually sauceless, and ended up with a goo after I added the cornstarch. I added chicken broth until I had sauce consistancy - and even with that dilution I think there was too much soy. I strained the sauce because the bitty chunks in it didn't appeal to me. In the end, with my tweaks, I ended up with a pretty good dish. If I do decide to make this again, I'll forget about the sauce altogether, because the chicken really is fine on its own. If you want sauce, you'll need more liquid than provided. Sorry this is so long. N*R Thanks for your efforts simpson, I appreciate the chance to try!  -  06 Apr 2008  (Review from Allrecipes USA and Canada)


    I'm not sure what to say about this one. I did make several changes because I thought I had everything to make this except the limes and ended up in the kitchen with very few of the actual ingredients(having an off day apparently), so I did some subbing. I had lime juice but no zest, so I increased the lime juice. I didn't have the coriander, but since curry powder has coriander, I tossed that in instead. I had jarred spicy jalapenos so I just used them. I had skinless chicken breasts and didn't have sunflower oil so just used regular vegetable oil. I couldn't taste any lime, like another reviewer said--the soy sauce overwhelmed it and it just tasted like marinated chicken with soy sauce. Good, but I was hoping for more lime taste. The spicy jalapenos actually mellowed out in the marinade; they just made the sauce itself too spicy to really use as a gravy for the chicken. Bf loved it though; I made the recipe with the written serving sizes--6--and he ate 3 pieces of chicken (one with gravy). He liked the gravy as well, just complained it was too spicy. It was a very quick gravy to make, and thick and gooey. I marinated the chicken overnight. I guess I'm making it again, but I might increase the lime and decrease the soy sauce because I really was looking forward to a lime taste. N*R  -  07 Apr 2008  (Review from Allrecipes USA and Canada)