For the marinade
small bunch fresh coriander, chopped
100ml/3½fl oz olive oil
2 limes, zest of one only and juice of both
20g/¾oz grated ginger
1 tbsp garlic infused oil
1 fresh chili, chopped
smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)
8 boneless chicken thighs
Serves - 4
For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic infused oil and chili into a bowl.
Season, to taste, with cayenne pepper and whisk thoroughly.
Place the chicken thighs into a deep dish. Pour the marinade over the chicken, covering completely.
Cover the dish and leave the chicken to marinate for three hours.
Preheat the barbecue until the coals are white hot.
Place the chicken thighs on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.
Recipe adapted from: Good Food