Lime and pepper chicken recipe
These succulent Asian-inspired lime and pepper chicken with sesame and spring onion are mouthwateringly good and make the perfect fuss-free starter. Slowly marinated in lime and a variety of peppers this gives these Japanese chicken drumsticks a refreshingly zingy and peppery taste.
See method- Serves 4
- 10 mins to prepare, plus 2 hrs to marinate and 40 mins cooking time
- 162 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 chicken drumsticks
- 2 limes, 1 zested, both juiced
- 1 tsp garlic, finely chopped
- ½ tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 1 tsp sugar
For the dressing
- 2 tbsp sesame oil
- 4 spring onions, chopped
- 1 tbsp sherry vinegar
- 1 tsp grated ginger
- 1 tbsp soy sauce
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Shop ingredientsEach serving contains
- Energy
- 670kJ 162.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.4gProtein 17.8gFibre 0.6g
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- Arrange the chicken in a glass or ceramic dish. In a bowl, combine the lime zest and juice, garlic, ½ tsp black pepper, the white pepper, cayenne pepper and sugar. Whisk thoroughly, until the sugar has dissolved, and then pour the marinade over the drumsticks. Massage the mixture into the chicken, then cover and chill for at least 2 hrs (or up to 12).
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Remove the chicken from the fridge and bring to room temperature. Meanwhile, make the dressing. In a jug, whisk the sesame oil, spring onion, vinegar, ginger and soy sauce, until combined. Set aside.
- Heat a griddle pan over a high heat. Put the drumsticks in the pan to sear, turning until lightly charred on all sides. Remove from the heat and transfer the chicken to a roasting tin. Cook for a further 20-25 mins, or until cooked through with no pink showing. To serve, drizzle over the dressing.
- See more Japanese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
