For the marinade and dressing

zest and juice 3 limes

3 tbsp fish sauce

3 tbsp soft light brown sugar

2 hot red chilies, thinly sliced (see tip, below)

1 tbsp extra virgin olive oil

1 tsp turmeric

handful cilantro stems, finely chopped

8 chicken leg or thigh pieces, skin on

For the salad

½ cucumber, halved, deseeded and cut into long strips

200g tomatoes, halved

handful cilantro

Salad leaves

handful Thai basil leaves


Whisk together the lime zest and juice, fish sauce, sugar and chilies until the sugar dissolves.

Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing).

Put the remainder into a large food bag with 1 tsp salt, the turmeric and cilantro stems.

Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready).

Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven).

Spread the cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, salad leaves and dressing.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chili-lime chicken salad
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