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Adam Newell's recipe - Chicken and lime pockets - 5 June


Chicken and lime pockets with sweet and sour sauce

These little pockets are packed with simple flavours that work perfectly on the barbecue, and because they are wrapped in tinfoil, they'll stay really moist.

Serves 6

2 teaspoons olive oil
6 skinless and boneless chicken breasts
Salt and pepper
2 tablespoons miso paste
Juice and zest of 1 lime
2 tablespoons soy sauce
6 red radishes, grated
2 cloves of garlic, finely sliced
12 slices of lime

1. Cut out 12 squares of tinfoil, about 15cm in diameter, and drizzle with olive oil
2. Slice each chicken breast into 8 thin slices and season with salt and pepper.
3. Divide the chicken between the tinfoil, placing it in the centre of each piece.
4. Each pocket should have 4 slices in it.
5. Mix together the miso paste, lime juice and zest, and soy sauce.
6. Pour over the chicken in each piece of tinfoil. Sprinkle with the radish and sliced garlic, and top each with a slice of lime.
7. Fold each piece of tinfoil over to make a flat parcel folding in the edges to seal.
8. Place on the barbecue over a medium heat until the steam starts to come out of the pockets.
9. Continue to cook for 3-4 minutes until the chicken is cooked through, then remove from the barbecue.


Sweet and sour sauce

2 tablespoons soy sauce
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper
1 tablespoon runny honey
1 pinch chilli powder
2 spring onions, finely chopped
1 tablespoon toasted sesame seeds

Combine all ingredients.

Serve in the tinfoil (let your guests open the pockets) with the sweet and sour sauce on the side.


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