Coriander and Lime Chicken
Coriander and lime chicken, use legs or thighs in our tangy marinade of lime, fresh coriander, chilli, garlic and cumin.
Ingredients
- 1.2 kg chicken legs
- juice 2 limes
- 2 tbsp olive oil
- 1/2 tsp chilli flakes
- 1 tsp cumin powder
- 20 g fresh coriander chopped
- 5 cloves garlic minced
- salt & pepper
Instructions
Make the marinade
- You'll start by making the marinade, combine lime juice, olive oil, chilli flakes, cumin, coriander, garlic, salt and pepper - mix these ingredients together in a large bowl.
- Add the skin on chicken to the large bowl and mix to coat the chicken with the marinade - make sure it's really well coated. Cover the chicken and return to the fridge for 1-2 hours.
To BBQ / Grill
- When ready to cook and you're BBQ is prepared, place the chicken on the grill one at a time - cook for 15 minutes either side, turning halfway for a total of around 30 minutes. Baste with any juice left over from the marinading bowl on turning halfway.
- Use a thermometer to ensure the meat has reached 74C or 165F before removing from the heat. Allow to rest for about 5 minutes before serving.
To Oven Cook
- Preheat your oven to 200C
- Place the chicken into an oven safe dish, cover with tin foil and cook in the oven for 15 minutes.
- After 15 minutes, remove the tin foil and baste with chicken juices / remaining marinade, returning to the oven for a further 15-20 minutes until golden and crispy.
- Make sure the chicken has reached 74C or 165F and is fully cooked through. Allow to rest for 5 minutes and serve.