Pan Chicken with Herbs and Lime

Servings 6


  • 2 Whole CB Chicken cut in parts
  • ½ tsp Onion
  • ½ tsp Pimento
  • ½ tsp Ginger powder
  • 1 tbsp Fresh thyme
  • Juice of 2 limes + 2 limes for grilling
  • 1 Scotch bonnet minced
  • 3 Stalks scallion chopped
  • ¼ cup Olive oil


  • In a bowl combine all ingredients, less chicken. Reserve half of the mixture for basting and rub the chicken thoroughly with the other half. Marinate for 2 – 24 hours.
  • Bring the marinated chicken to room temperature.
  • Oil the grill and heat. Place the chicken on the hot grill and sear each piece, skin side down, on the hot side of the grill for 8 minutes, turning until you have a good sear on each side.
  • Move each seared piece to the cooler side of the grill. Keep basting with the remaining marinade and grilled lime juice at intervals, and continue grilling for another 20- 30 minutes until juices run clear or the internal temperature of the chicken registers 160°F.
  • Serve with your favourite vegetables or with Hardo Bread.

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