Katie Quinn Davies’ grilled herby chicken is packed with gorgeous chilli and lime flavour.
Ingredients
- 6 limes, plus extra wedges to serve
- 2 tablespoons olive oil
- 1 green chilli, 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
Method
- Step 1Finely grate the zest of 2 limes into a glass or ceramic bowl and squeeze in the juice of the 6 limes, reserving the squeezed lime halves. Add the oil, chilli and herbs, then season. Add the chicken and coat in the marinade. Scatter all the squeezed lime halves over the chicken pieces, then cover and marinate in the fridge for at least 4 hours or overnight.
- Step 2Bring the chicken back to room temperature before cooking. Heat a chargrill pan over medium-high heat. Remove chicken from the marinade and season. In 2 batches, chargrill the chicken, turning, for 10-12 minutes until charred and cooked through.
- Step 3Place the chicken pieces on a warmed serving platter, top with extra coriander and green chilli, then serve immediately with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1454 kj
Energy
18g
Fat Total
5g
Saturated Fat
2g
Fibre
44g
Protein
188mg
Cholesterol
150.45mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
- Author: Katie Quinn Davies
- Image credit: Katie Quinn Davies
- Publication: Taste.com.au
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