Servings : Serves 3-4
This zesty chicken has a fresh and light flavour. The addition of chilli and black pepper gives the chicken a spicy kick.
- 500 gm boneless chicken breasts or thighs
- 2 tbsp lime juice, freshly squeezed
- 1 tsp red chilli flakes or 1 whole red chilli
- 1/2 cup fresh cilantro/coriander, chopped
- 1 small red onion, chopped
- 2 tbsp oil
- 2-3 garlic cloves
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp sugar or honey
Clean the boneless chicken thighs and pat them dry with paper towels. Place them between layers of cling film and gently pound them to flatten the thicker parts of the thighs so that the thickness of the chicken is consistent. This will ensure the chicken cooks faster and more evenly.
Blend the remaining ingredients in a food processor or blender. Then pour this marinade over the chicken, mix to ensure every piece is coated and then cover and refrigerate to marinate for at least 2 hours or up to overnight.
When ready to cook, remove from the fridge about 30 minutes earlier to reduce some of the chill from the fridge.
Heat a griddle pan or frying pan and lightly drizzle with oil. Place the chicken thighs on it and cook for about 4-5 minutes per side or until cooked through. You can alternatively fire up the grill, brush it with a bit of oil on the surface and grill the chicken until golden brown and slightly charred on both sides.
Serve with accompaniments of your choice and a fresh salad.