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Lemon, Lime & Ginger Chicken

This has to be the simplest and most delicous way to turn a fairly plain chicken into a zingy, mediterranean-flavoured main dish.

Turn the grill to a temperature of 200C and grill your chicken breasts for approximately five minutes on each side.

Then take a sharp knife and score, ‘criss-crossing’, your chicken on one side.

Using a pastry brush or teaspoon, take a healthy portion of Doigs’ Lime, Lemon and Ginger and cover the chicken. Make sure the sauce goes as deep into the scoring as possible.

Grill that side for 8-9 minutes, then repeat on the remaining side of the chicken breasts.

Eventually the chicken should have turned a golden colour.

It’s delicious to eat on its own, or serve with a light salad and croutons.


Marmalade Sausages

Take a selection of sausages, preferably pork, but can equally work with vegetarian, and place in a baking tray with a slightly deeper well to hold juices from the meat.

Cover the sausages with Doigs Spiced Whisky Marmalade and bake for 20 minutes at a temperature of 180C, turning the sausages throughout, and repeatedly pouring the marmalade and juices back over the meat.

Once the sausage have started to turn just a little crispy, check that the meat is thoroughly cooked.

You can then serve simply with buttered crusty white bread as a sandwich, add to a toasted sandwich, or allow to cool before eating as a picnic snack.

Great at breakfast with scrambled eggs, or with grilled mushrooms stuffed with cheese and garlic.

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