SAM'S LIME CHICKEN
Recipe provided by Sam Rom, The Blagdon Inn, Taunton
2 lime zest and juice
2 dessert spoons of tamarind paste
2 chillies with seeds finely chopped
1 tbsp Fish sauce
4 chicken breasts or 8 chicken legs
Method for the Marinade:
Cover the chicken in marinade and leave overnight, this will draw some moisture from the meat but will change the texture for the better whilst adding an amazing citrus boom.
Ingredients for the BBQ dressing:
1 lime zest and juice
50ml cider vinegar
1 super finely chopped chilli
Garlic finely chopped
Chopped coriander stalks
Methods for the BBQ dressing:
1. Put all ingredients into a sauce pan and heat until boiling then reduce by half. This can be done a day before and kept in the fridge ready.
2. Oil and chargrill on a medium heat, do not cook fast. Once the chicken is nearly cooked, paint the dressing on the chicken as a final glaze, this will add the sweetness to balance the chilli and lime from the marinade. Do not put on too early as the sugar will burn on the BBQ.