Barbecued lime and chili chicken wings

Lime, chili and salt go so well together that I now have a hankering for a Mexican drink!

Barbecued lime and chili chicken wings

Lime and chili chicken wings with Garlic and herb Jerusalem artichokes
Servings:	Serves 6
Calories per serving:	345
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	7th February 2013

Best recipe review Surprisingly good. 4.5/5 Probably a tad overcooked, but still dammn good. The Judge

Ready to marinate

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg [2 lb] chicken thighs or wings, skin on and bone in
• 125 ml [4 fl oz] freshly squeezed lime juice
• 4 fresh red bird's eye chillies, finely chopped
• ½ teaspoon sea salt
• 1 teaspoon demerara sugar or jaggery
• 3 teaspoons olive oil

Method

1. Mix the lime juice, chili, salt, sugar and oil together in a bowl
2. Cut some deep slashes into the flesh so the marinade can 'work' on the meat
3. Marinate the chicken in a refrigerator for 2 hours or more, turning a few times
4. Barbecue the chicken for about 15 minutes on a well oiled grill, turning often to prevent burning
5. Check the chicken is properly cooked before serving

Serving suggestions

Serve with a green salad, jacket potatoes, sour cream and Pickled jalapeños

Variations

You could make this with chicken thighs or drumsticks. Larger pieces will take a little longer to cook. Check the juices run clear when the thickest part is pierced with a fork.

These can also be cooked on an oven tray with a rack at 180° C [350° F - Gas 4 - Moderate/Medium]. Allow 40 minutes for small pieces like wings. 50 minutes for larger pieces like thighs and drumsticks. Check juices run clear and leave to rest for 5 minutes before serving. Try this marinade with lamb tenderloin fillets or king prawns

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