Katie’s Herb & Lime Marinated Chicken

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This one brings some heat, with some cooling effects to counteract. Reminds us of the weather in Colorado! Note: This recipe requires prep work at least four hours ahead.
  • 6 limes, plus extra wedges to serve
  • 2 tablespoons olive oil
  • 1 green chili, 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
  • Finely grate zest of 2 limes into a glass or ceramic bowl. Squeeze in the juice of six limes. Reserve squeezed lime halves. Add oil, chili, and herbs, then season. Add chicken and coat in the marinade.
  • Scatter squeezed lime halves over chicken pieces. Cover. Marinate in the fridge for at least 4 hours or overnight.
  • Bring the chicken back to room temperature before cooking. Heat FIREDISC® cooker to medium-high. Remove chicken from marinade and season. In two batches, chargrill the chicken, turning, for 10-12 minutes. Or, until charred and cooked through.
  • Place chicken pieces on a warmed serving platter. Top with extra coriander and green chili. Serve immediately with lime wedges.
COOK TIME: 25 minutes