Vietnamese Recipes & Cuisines (Poultry)

Lime and Coriander Chargrilled Chicken Recipe

Ingredients : Serves 4

3 teaspoons

25 g

1 1/4 teaspoons

4 tablespoons


250 g

2 tablespoons



Finely grated fresh ginger

Chopped coriander (cilantro) leaves

Grated lime zest

Lime juice

Skinless chicken breast fillets, trimmed

Jasmine rice


Zucchini (courgettes), cut into wedges

Large flat mushrooms, stalks trimmed

Method :
  • Combine the ginger, coriander, lime zest and 2 tablespoons of the lime juice.

  • Spread 2 teaspoons of the herb mixture over each fillet and season well.

  • Marinate for 1 hour. Combine the remaining herb mixture with the remaining lime juice in a screw top jar. Set aside until needed.

  • Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes. Drain well.

  • Meanwhile, heat a chargrill pan or barbecue hot plate to medium and lightly brush with oil. Brush the zucchini and mushrooms with the remaining oil. Place the chicken on the chargrill and cook on each side for 4-5 minutes, or until cooked through.

  • Add the vegetables during the last 5 minutes of cooking, and turn frequently until browned on the outside and just softened. Cover with foil until ready to serve.

  • Divide the rice among four serving bowls. Cut the chicken fillets into long thick strips, then arrange on top of the rice. Shake the dressing well and drizzle over the chicken and serve with the chargrilled vegetables.


Allow 5 minutes for the chargrill pan to heat evenly to medium heat. Do not cook on a smoking hot grill or the chicken will singe, overcooking the outside.

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