For the Marinade:

Fresh Ginger or Ginger Paste/Mince
Fresh/Dried Chilli
Lime Juice
Corinader
Lemon Juice
Olive Oil
Brown Sugar

Prep:

No real set quantites as will depend on personal taste but I start of with juice from 1 Lime and adding in a little Olive Oil just to off set the acidity. From here really you're adding in the Ginger to taste and then Chilli for heat preferance. Once you've got the basic elements to your liking then add finely chopped fresh Corinader and a little Lemon Juice and Brown Sugar to bring out the sweeter element to the marinade.

Cooking:

Simply pour over your chicken breasts and leave for at least an hour or idealy over night and then cook at 170C for Fan assisted for 30 mins. I find using foil baking trays for easier than metal ones. Eat as it or also good cold for the next day.

Niceee