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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - BBQ chicken with lime, coriander, ginger and chili