This tangy chicken works well with salad or rice and is delicious both cold and hot. You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one found in an old South African cookbook, which said that tamborine is a local name for a lime tree.
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- 1Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar.
- 2Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice.
- 3Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hours
- 4Line a broiler rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices.
- 5Broil under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. I.
- 6f you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce.
- 7Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.
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Nutritional Facts for Tamborine Chicken
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 268.2
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 3.8 g
- Cholesterol 92.8 mg
- Sodium 344.0 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 1.2 g
- Sugars 0.8 g
- Protein 31.1 g