This easy Mary Berry Chilli and Coriander Chicken is a quick and delicious dish perfect for a weeknight meal. Packed with zesty lime, fragrant ginger, and fresh coriander, it’s full of vibrant flavours. You can easily adjust the recipe with common ingredients for a simple, tasty dinner the whole family will enjoy.
This Chilli and Coriander Chicken Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 4 tbsp sweet chilli sauce
- Juice and finely grated zest of 1 lime
- 5 cm (2 in) knob of fresh root ginger, peeled and grated
- 2 tbsp olive oil
- 1 small bunch of coriander, finely chopped
- 4 skinless and boneless chicken breasts
- Salt and pepper, to taste
How To Make Chilli and Coriander Chicken Recipe
- Preheat the Oven: Set your oven to 200°C/180°C Fan/Gas 6.
- Prepare the Sauce: In a small bowl, combine the sweet chilli sauce, lime juice and zest, grated ginger, olive oil, and chopped coriander. Mix everything together well.
- Prepare the Chicken: Slice each chicken breast in half lengthways, then cover with cling film or place in a freezer bag. Gently tenderise the chicken with a rolling pin or meat mallet. Remove the cling film, season with salt and pepper, and arrange in a large, shallow roasting tin with space around each breast.
- Coat the Chicken: Spoon the sauce evenly over the chicken breasts, ensuring they are well coated.
- Roast the Chicken: Place the tin in the preheated oven and roast for about 20 minutes, or until the chicken is lightly golden and cooked through.
- Serve: Once cooked, remove the chicken from the oven and set it aside. If you’d like a sauce, deglaze the roasting tin by adding a little hot water to the juices, stir, and pour over the chicken before serving.
Recipe Tips
- Tenderise the Chicken: Gently tenderise the chicken breasts with a rolling pin to ensure they cook evenly and stay juicy.
- Coat the Chicken Well: Make sure each chicken breast is evenly coated with the sauce for maximum flavour.
- Check for Doneness: Check that the chicken is fully cooked by cutting into the thickest part to ensure it’s no longer pink.
- Use Fresh Coriander: Fresh coriander gives the dish a vibrant, aromatic flavour. Don’t use dried coriander as it lacks the same freshness.
- Serve with a Side: Pair with rice or a fresh salad to balance the dish and make it more filling.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers chilli and coriander chicken in an airtight container in the fridge for up to 2 days.
- Freeze: Place leftovers chilli and coriander chicken in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
- Reheating: Reheat leftovers chilli and coriander chickenin the oven at 180°C for 8 minutes or in the microwave for 2-3 minutes, ensuring the chicken is heated through to 75°C.
Nutrition Facts
Serving Size: 1 serving
- Calories: 647
- Total Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 118mg
- Sodium: 540mg
- Potassium: 3085mg
- Total Carbohydrate: 48g
- Dietary Fiber: 11g
- Sugars: 12g
- Protein: 42g
Try More Mary Berry Recipes:
Mary Berry Chilli and Coriander Chicken Recipe
Course: Side DishesCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
647
kcalThis easy Mary Berry Chilli and Coriander Chicken is a quick and delicious dish perfect for a weeknight meal. Packed with zesty lime, fragrant ginger, and fresh coriander, it’s full of vibrant flavours. You can easily adjust the recipe with common ingredients for a simple, tasty dinner the whole family will enjoy.
Ingredients
4 tbsp sweet chilli sauce
Juice and finely grated zest of 1 lime
5 cm (2 in) knob of fresh root ginger, peeled and grated
2 tbsp olive oil
1 small bunch of coriander, finely chopped
4 skinless and boneless chicken breasts
Salt and pepper, to taste
Directions
- Preheat the Oven: Set your oven to 200°C/180°C Fan/Gas 6.
- Prepare the Sauce: In a small bowl, combine the sweet chilli sauce, lime juice and zest, grated ginger, olive oil, and chopped coriander. Mix everything together well.
- Prepare the Chicken: Slice each chicken breast in half lengthways, then cover with cling film or place in a freezer bag. Gently tenderise the chicken with a rolling pin or meat mallet. Remove the cling film, season with salt and pepper, and arrange in a large, shallow roasting tin with space around each breast.
- Coat the Chicken: Spoon the sauce evenly over the chicken breasts, ensuring they are well coated.
- Roast the Chicken: Place the tin in the preheated oven and roast for about 20 minutes, or until the chicken is lightly golden and cooked through.
- Serve: Once cooked, remove the chicken from the oven and set it aside. If you’d like a sauce, deglaze the roasting tin by adding a little hot water to the juices, stir, and pour over the chicken before serving.
Notes
- Tenderise the Chicken: Gently tenderise the chicken breasts with a rolling pin to ensure they cook evenly and stay juicy.
- Coat the Chicken Well: Make sure each chicken breast is evenly coated with the sauce for maximum flavour.
- Check for Doneness: Check that the chicken is fully cooked by cutting into the thickest part to ensure it’s no longer pink.
- Use Fresh Coriander: Fresh coriander gives the dish a vibrant, aromatic flavour. Don’t use dried coriander as it lacks the same freshness.
- Serve with a Side: Pair with rice or a fresh salad to balance the dish and make it more filling