Tamari, Ginger and Lime Chicken

  • Prep: 5 Minutes
  • Cook: 35-40 Minutes
  • Serves: 4

You know we love a simple yet great tasting recipe, however whilst staying in our little cabin in the valleys here in Portugal this needs to be the case even more so. We only have a tiny little kitchen with no oven and a fridge so small we can literally only store the salad. But its all good, we just needed to adapt. This recipe was prepped in less than 5 mins, tasted fantastic and we cooked it in something called a hot plate but you can do it in an oven, much easier.

Please note: This dish is best when left to marinate over night or prepping in the morning to marinate until you get home to cook it.

Calories 125
Carbs 2g
Fat 10g
Protein 14g
Free From


  • 3 tbsp tamari
  • 2 cloves of garlic crushed and finely chopped
  • 1 cubed inch of ginger peeled and finely chopped
  • Juice of 1 lime
  • Himalayan pink salt and freshly ground black pepper
  • 1 whole chicken quartered
  • 2 tbsp coconut oil


  1. Add all ingredients except for the coconut oil and chicken in a large bowl and mix together, now add the chicken and fully coat in the marinade. Leave for desired time.
  2. Pre heat the oven to 180c.
  3. Heat the coconut oil in a pan on a medium heat before adding the chicken skin side down and cooking for about 5 mins or until the skin goes nice and golden.
  4. Remove from the pan and place the chicken on a baking dish skin side up and top with any remainder of the marinade and put in the oven to cook for 35-40 mins depending on the size of the chicken.
  5. Check to see if the chicken is cooked, serve and enjoy.