About this recipe:This is a slightly hot lime juice based marinade that adds wonderful flavours to chicken. The breasts marinate in the fridge for about an hour, and then are cooked until moist and crispy brown. Perfect for sunny day barbecues, but it can be grilled in the oven anytime of the year.
1/2 cup (100ml) vegetable oil
2 tablespoons (30ml) lime juice, about two limes
½ teaspoon grated lime rind
2 cloves crushed garlic
1½ teaspoons fresh oregano
¼ teaspoon dried red chilli flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves - about 150-200g each
In a shallow glass dish, mix the oil, lime juice, lime rind, garlic, oregano, red chilli flakes, salt and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat barbecue for medium-high heat.
Lightly oil the barbecue hotplate. Drain the breasts and discard marinade. Cook chicken for 6 to 8 minutes on each side, or until juices run clear.