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Chargrilled chicken breasts recipe

Chargrilled chicken breasts recipe

12 ratings

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  • Serves 4
  • 10mins to prepare, 50mins to cook and 30mins to marinate
  • 409 calories / serving
  • Healthy
  • Dairy-free


  • 4 baking potatoes
  • 2tbsp sunflower oil
  • 1tbsp piri piri seasoning
  • 4 skinless chicken breasts
  • 1 lime, juiced and zested, plus extra wedges to serve
  • 2 tbsp honey

For the salsa

  • ½ red onion, finely chopped
  • 4 large tomatoes, deseeded and chopped
  • ½ lime, juiced
  • ½ red chilli, finely chopped
  • 2tbsp fresh, chopped coriander
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    13g 15%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 45.5g Protein 36.5g Fibre 5.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.
  3. Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.
  4. To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.
  5. Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender and cooked through with no pink showing. Serve with the oven chips, salsa and lime wedges. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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