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Citrus spiked chicken Marylands


  • Whisk the grated rind of 1 lime and 1 lemon, and the juice of 2 lemons and 2-3 limes with the garlic, brown sugar, chilli paste, a little salt, a good grinding of pepper and about ½ cup oil in a large bowl. Taste for seasoning and set half the marinade aside.
  • Toss the chicken in half of the marinade until well coated. Then refrigerate for 2 hours or so, regularly tossing.
  • When ready, preheat oven to 200°-220°C fan forced (220°-240°C normal).
  • Then place the chicken in a large tray in one layer, skin side up, and cut a few slits in the skin. Then cook in the oven for 15-20 mins, basting with the marinade for the first few minutes.
  • Whisk the remaining marinade with the coriander and about ½ cup fresh oil. Taste for seasoning.
  • Serve the chicken on a bed of crisp leaves (or green vegies) with a generous amount of the dressing spooned on top.


  • 2-3 limes
  • 2 lemons
  • 1 large garlic clove, crushed
  • 1 heaped tbsp brown sugar
  • 1 tbsp chilli paste
  • sea salt & freshly ground pepper
  • olive oil
  • 4 chicken Marylands
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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