(7 votes, average: 3.57 out of 5)INGREDIENTS:
- 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.
