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Herb and lime marinated chicken
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Prep Time:
255 minutes
Cook Time:
25 minutes
Total Time:
280 minutes
Katie Quinn Davies' flavorful grilled chicken with zesty chili and lime.
Ingredients:
  • 6 limes, plus extra wedges to serve
  • 1 green chilli, seeds removed, finely chopped, plus extra to serve
  • Handful mint leaves, finely chopped
  • Handful coriander leaves, finely chopped, plus extra leaves to serve
  • 12 chicken thigh fillets, trimmed
Instructions:
  • Grate the zest of 2 limes into a glass or ceramic bowl, then squeeze in the juice of 6 limes, saving the squeezed halves. Mix in the oil, chili, and herbs; season. Add the chicken and coat well. Place the squeezed lime halves on top, cover, and refrigerate for at least 4 hours or overnight.
  • Allow the chicken to come to room temperature. Heat a chargrill pan over medium-high heat. Season the chicken removed from the marinade. Cook the chicken in two batches on the chargrill, turning occasionally, until charred and cooked through, about 10-12 minutes.
  • Transfer the chicken pieces to a warm platter, sprinkle with more coriander and green chilli, and serve promptly with lime wedges.

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