• 2 boneless chicken breasts
  • ½ tsp of cayenne pepper
  • ½ tsp of paprika
  • ½ tsp of salt
  • ½ tsp of black pepper
  • 1 ½ tsp of garam masala
  • 1 tbsp sour cream
  • ½ lime
  • 1 tbsp dried mint
  • Butter/Olive oil
  • Fresh cilantro (coriander)
  • Fresh mint

Cilantro and Lime Chicken

A fresh and zesty way to enjoy chicken.
  1. In a bowl, add the sour cream, juice from half a lime, cayenne pepper, paprika, garam masala, salt, black pepper, dried mint and mix together until combined.
  2. Now, cut the chicken into cubes, and mix together with the marinade.
  3. Cover the bowl with plastic wrap and let the chicken marinate on your kitchen counter top for 1 hour at room temperature.
  4. After one hour, preheat your oven to 390°F (200°C).
  5. Take your chicken and lay the pieces out on parchment paper on an oven rack/tray.
  6. Place in the oven and let the chicken cook for 10 minutes or until 60% done.
  7. Once the chicken has been 60% complete, take the partially cooked chicken out of the oven. We are not finished cooking the chicken yet.
  8. Heat a large frying pan to a medium-hot temperature and toss in a generous knob of butter.
  9. Now place the partially cooked chicken onto the frying pan and cook for another 10 minutes until the centre of the chicken 100% cooked and white. It's very important that you cook the chicken thoroughly. (This two-step process creates a bbq grill style of flavour, but it is very important that you make sure the chicken has been thoroughly cooked. If in doubt, just leave it in the oven as you normally would).
  10. Garnish with fresh cilantro (coriander), fresh mint, diced cucumber, sea salt, lime juice and olive oil.


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