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  • 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

Grilled Coriander and Lime Chicken

Riyaz Lalani (Chef Rizzo)
4 September 2016
30 mins PreparationServes 420 mins Cooking time

Coriander is a staple in most Asian diets, appreciated for the unique freshness and earthiness it lends itself to. This recipe for grilled chicken brings together the freshness of coriander with the tangy flavours of summer limes in order to give your tastebuds an experience they won't forget! Try out this easy and quick recipe for healthy and juicy chicken that you can grill to perfection on the BBQ, tandoor, or even on a cast-iron skillet if outdoor grilling is not an accessible option.

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!

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)

Cooking Guide

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.

 

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Food Facts

  • Fat
    High
  • Sat Fats
    High
  • Sugars
    Low
  • Salt
    High
  • Calories681kcal
  • Protein56.0g
  • Fat43.0g
  • Saturated fat8.0g
  • Trans fat0.0g
  • Cholesterol207.9mg
  • Carbohydrate18.3g
  • Sugars (Total)10.2g
  • Fibre1.4g
  • Sodium792.80mg
  • Salt equivalents2.0g
  • Iron4.7mg
  • Vitamin A116.3RAE
  • Vitamin C16.5mg
  • Vitamin D0.6mcg
  • Vitamin B120.7mcg
  • Potassium770.4mg