BusinessFood & drinksHoney and lime chicken with feta salad a delicious dish

Honey and lime chicken with feta salad a delicious dish

Honey and lime chicken
RECIPE: Honey and lime chicken with feta salad by Evergreen Limes.

This delicious dish by Evergreen Limes features plenty of zest and is perfect for those wanting a fresh-tasting meal for lunch or dinner.

Ingredients for honey and lime chicken marinade: ​

  • 1kg chicken thighs (with or without skin, if without skin the chicken will look white and may not char)
  • 6 cloves garlic (minced)
  • 4 tablespoons honey
  • 3 tablespoons soy sauce
  • 4 tablespoons lime juice
  • half the zest of 1 lime
  • 6 dashes of pepper
  • 2 big pinches of salt
  • Chopped parsley
  • 1 lime cut into wedges (large enough for squeezing)​

Ingredients for feta salad

  • ½ packet leafy greens mix
  • 1 tomato chopped finely
  • ¼ continental cucumber chopped finely
  • Feta cheese (marinated feta adds more flavour)
  • Squeeze of lime
  • Dash of olive oil
  • Sprinkle of salt and pepper


Preheat oven to 200 degrees Celsius

(If applicable) de-bone the chicken thighs but keep the skin on

Rub the minced garlic on the chicken thighs with your hands in a mixing bowl.

Add honey, soy sauce, lime juice, lime zest, salt and pepper to the chicken. Stir well to combine.

Transfer the chicken and all the mixture to a baking tray lined with aluminium foil.

Cover the chicken with aluminium foil to prevent burning.

Bake the chicken for 20-30 minutes or until fully cooked.

While the chicken is cooking, prepare the salad.

In a clean mixing or salad bowl, put ½ the packet of the leafy green mix in.

Chop the tomato and cucumber finely, place in mixing bowl.

Crumble the Feta Cheese into the mixing bowl to your preferred consistency or if already in cubes, put into the bowl and use some of the oil from the container for the dressing.

Squeeze in some lime juice add a dash of olive oil, salt and pepper.

Lightly mix through.

Ensure that the chicken is cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken.

Then cook the chicken for 1 minute (or until the skin is charred).

Remove the chicken from the oven and garnish with chopped parsley.

Cut the chicken into approx. 1cm thick pieces or leave as a whole piece.

Squeeze some lime juice over the chicken and serve.

Other recipes: Windmill Cafe Breakfast Bowl