Garlic and Lime Chicken (serves 4) Ingredients:
• 4 garlic cloves, crushed
• grated zest and freshly squeezed
juice of 2 limes
• 2 tablespoons olive oil
• 2 tablespoons light soy sauce
• 2 teaspoons brown sugar
• 8 chicken thighs, bone in, skin on
• salt and freshly ground black pepperr
MAKING CARBS COUNT
Mix together the garlic, lime juice and zest,
olive oil, soy sauce and sugar to form a
marinade. Season the chicken with salt
and pepper, then place in a non-metallic
bowl. Toss with the marinade, coating
well. Cover and marinate in the fridge for
4 hours or overnight.
Fire up the barbecue or preheat the oven
to 200°C (400°F) Gas 6.
Place the thighs on a rack in a tray and
roast in the oven for 25-30 minutes or
until cooked through. Alternatively cook
the chicken on the barbecue, turning
occasionally, until the juices run clear and
Garlic by Jenny Linford, photographed by Clare Winfield, published by Ryland Peters & Small.
Recipes courtesy of Garlic,
published by Ryland, Peters
and Small. This book is available
to readers for £10.99 (incl P&S;
rrp£14.99). Telephone Macmillan
Direct on 01256-302699 and
quote ref GK5.
Total carbs per serving (four
servings) is just under 10g, with
6g fat and 7.5g of protein per
portion and 120 cals. Dietary
information supplied by Cook &
Count Carbs app.