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 |
|

Ingredients
- 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
Method
- 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.
- Pre heat the oven to 180c.
- 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.
- 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.
- Check to see if the chicken is cooked, serve and enjoy.
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