Chicken with lime, orange and jalapeño recipe
The lime, orange and jalapeño flavours work together brilliantly here. There's a sour tang from the citrus, a good thwack of jalapeño for heat and honey for stickiness. Basting is important during the cooking time to retain moistness, improve the finished glaze and to boost flavour in the cooked meat. A bowl of cooked rice on the side would be ideal.
Ingredients
- 1 kg chicken drumsticks and/or wings
- 1 tsp salt
- 2 small unwaxed oranges
- 1 -2 jalapeños or other green chillies, finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 2 tsp runny honey
- 2 tbsp vegetable oil
- 1 lime (juice only)
- 1 pinch freshly ground black pepper
- 2.2 lbs chicken drumsticks and/or wings
- 1 tsp salt
- 2 small unwaxed oranges
- 1 -2 jalapeños or other green chillies, finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 2 tsp runny honey
- 2 tbsp vegetable oil
- 1 lime (juice only)
- 1 pinch freshly ground black pepper
- 2.2 lbs chicken drumsticks and/or wings
- 1 tsp salt
- 2 small unwaxed oranges
- 1 -2 jalapeños or other green chillies, finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 2 tsp runny honey
- 2 tbsp vegetable oil
- 1 lime (juice only)
- 1 pinch freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Season the chicken with the 1 teaspoon of salt and plenty of coarsely ground pepper. Place on a baking pan.
- Grate the zest and squeeze the juice from 1.5 of the oranges. Finely slice the remaining half an orange.
- Combine the chilli, garlic, honey, oil, lime juice and orange zest and juice in a bowl. Brush it over the chicken drumsticks and/or wings.
- Arrange the orange slices on the tray with the chicken and bake for about 40–45 minutes, until the chicken is cooked through and nicely glazed all over. From time to time, stir the juices in the pan up and over the chicken wings, basting as you do so. Serve immediately once cooked.
This recipe is from New Kitchen Basics by Claire Thomson (Quadrille, £25). Photography by Sam Folan.
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