Lime and coriander chicken steaks

Lime and coriander chicken steaks

Total: 2 hr 45 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 550 kcal
, Fat: 35 g
, Carbohydrate: 28 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the chicken

1 tbsp honey mustard
1 organic lime, grated zest and the juice
3 tbsp olive oil
2 tbsp fish sauce
2 garlic cloves, squeezed
2 tbsp coriander, finely chopped
1 tsp chilli flakes
8 chicken thighs (boneless)

Charcoal/gas/electric grill

1 tsp salt
600 g sweet potatoes, cut into slices approx. 5 mm thick
2 tbsp olive oil
½ tsp salt
a little coriander, torn into pieces
1 lime, cut into wedges
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How it's done

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To marinate the chicken

Combine the mustard, lime zest and juice with all the other ingredients up to and including the chilli flakes. Set aside half of the marinade. Add the chicken, cover and marinate in the fridge for approx. 2 hrs.

Charcoal/gas/electric grill

Salt the chicken steaks, cover and grill the chicken skin-side down over/on a medium heat (approx. 200°C) for approx. 8 mins. Turn the chicken and grill for a further 5 mins. Brush the sweet potato slices with the oil, season with salt, grill alongside the chicken for approx. 5 mins. on each side. Drizzle the chicken and sweet potatoes with the reserved marinade, garnish with the coriander, serve with the lime wedges.

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