Chili Lime Chicken Recipe

Zest two limes to get about 2-3 teaspoons of lime zest.

Roll the limes on the cutting board to release juice, then slice in half and juice them into a bowl with the lime zest.

Dice two red chilis finely, keeping the seeds for more heat, and add to the marinade bowl.

Crush one clove of garlic to remove the peel, then mince finely or use a garlic crusher, and add to the bowl.

Chop a handful of coriander (cilantro) finely and add to the marinade.

Add a few tablespoons of vegetable oil or canola to the marinade.

Add about 1 teaspoon of honey or sugar and some salt to the marinade, then mix until well combined.

Rinse the chicken thighs and pat dry with kitchen paper.

Using tongs, add the chicken to the marinade and stir until evenly coated.

Cover the bowl with plastic wrap and refrigerate for about 8 hours or at least 2 hours if short on time.

Remove the chicken from the fridge and let it come to room temperature before cooking.

Heat a griddle pan over medium-high heat and place the chicken skin side down in the pan.

Cook the chicken for about 4 minutes until deep golden brown, then turn and cook for another 4-5 minutes or until cooked through.

Serve the chicken with more chopped coriander and a squeeze of lime juice.

Equipment Needed