12 chicken thighs
90 ml (6 tbsp) lemon juice
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) garlic pulp
5 ml (1 tsp) crushed dried red chillies
5 ml (1 tsp) salt
5 ml (1 tsp) soft brown sugar
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) chopped fresh coriander
1 fresh green chilli, finely chopped
30 ml (2 tbsp) vegetable oil
fresh coriander sprigs, to garnish
90 ml (6 tbsp) lemon juice
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) garlic pulp
5 ml (1 tsp) crushed dried red chillies
5 ml (1 tsp) salt
5 ml (1 tsp) soft brown sugar
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) chopped fresh coriander
1 fresh green chilli, finely chopped
30 ml (2 tbsp) vegetable oil
fresh coriander sprigs, to garnish
method
1. Prick all the chicken thighs with a fork. Rinse them, pat dry and set aside in a bowl.
2. In a large mixing bowl, mix together the lemon juice, ginger, garlic, crushed dried red chillies, salt,
sugar and honey.
3. Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45 minutes.
4. Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the chicken thighs and place them in a flameproof dish.
5. Pour any remaining marinade over the chicken and baste with the oil, using a pastry brush.
6. Grill the chicken thighs under the preheated grill for 15—20 minutes, turning and basting occasionally, until cooked through and browned.
7. Transfer to a serving dish and garnish with the fresh coriander sprigs.
2. In a large mixing bowl, mix together the lemon juice, ginger, garlic, crushed dried red chillies, salt,
sugar and honey.
3. Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45 minutes.
4. Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the chicken thighs and place them in a flameproof dish.
5. Pour any remaining marinade over the chicken and baste with the oil, using a pastry brush.
6. Grill the chicken thighs under the preheated grill for 15—20 minutes, turning and basting occasionally, until cooked through and browned.
7. Transfer to a serving dish and garnish with the fresh coriander sprigs.
serving amount
serves 6
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