Grilled Coriander and Lime Chicken

Riyaz Lalani (Chef Rizzo)
09 July 2017

Cuisine

Diet Type:Main course
Pause
  • Grilled Coriander and Lime Chicken
    Grilled Coriander and Lime Chicken Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani
  • Riyaz Lalani

Healthy Hints

The fat traffic light signals that this recipe is high in fat; indicating that it can be enjoyed occasionally with a lighter side. It also reminds us to be mindful about the rest of our week's meals to ensure that on the whole we keep our fat intake within limits. Of course, feel free to reduce the amount of oil, salt and sugar to suit your needs! You can serve this dish alongside a healthy salad if you're trying to keep your meals light, otherwise pair it with brown rice for a filling dinner. Leftovers can be used to make wholewheat wraps or sandwiches for lunch the next day!
I Made It 
Rate

Ingredients

  • 30 mins
    Preparation
    20 mins
    Cooking Time
    Serves
    4
    Medium

Ingredients

Marinade

4 Limes

20 g (1 cup) coriander, finely chopped

125 ml (4 fl oz) extra virgin olive oil

8 garlic cloves, minced

2 tbsp honey

1 tbsp cumin powder

1 tsp kosher salt (or sea salt)

1 tsp black pepper, freshly ground

2 tsp red chili flakes

Chicken

1360 g (20 oz) chicken thighs, skinless with bone

(optional - clean and rinse chicken with lime juice)

What does this chart mean?

Serving Weight 340 g
  • Calories681kcal
  • Protein56.0g
  • Fat43.0g
  • Saturated fat8.0g
  • Trans fat0.0g
  • Cholesterol207.9mg
  • Carbohydrate18.3g
  • Sugars (Total)10.2g
  • Fibre1.4g
  • Sodium792.80mg
  • Salt2.0g
  • Iron4.7mg
  • Vitamin A116.3RAE
  • Vitamin C16.5mg
  • Vitamin D0.6mcg
  • Vitamin B120.7mcg
  • Potassium770.4mg

Directions

1. Zest one of the limes and juice all four into a large bowl.

2. Add all the remaing ingredients for the marinade and whisk together until combined.

3. Score the chicken with 3 to 4 deep slits and add to the marinade. Massage the marinade into the chicken.

4. Cover and chill in a fridge for at least 4 hours, ideally overnight.

5. Preheat the grill for medium high heat. If using BBQ coals, ensure that they are also medium-hot.

6. Brush the grill plate with some oil. You can also use tongs and a paper towel soaked in oil to wipe the grill plate.

7. Place the chicken on to the grill, and cook for a few minutes on each side until fully cooked through. The internal temperature should be a minimum of 74°C and the juices should run clear.

8. As an alternative, and also if outdoor cooking is not an option, you can use a cast iron skillet pan or grill/broil under a direct medium to high heat. Check and turn occassionaly to ensure the chicken cooks evenly through.

9. Garnish with coriander.

 

5
1 made it