Serves 4, prep time 15 minutes, cooking time 45-50 minutes
8 chicken legs
1 bunch of fresh coriander (keeping some leaves to serve)
2 limes, zest and juice (keep the lime to grill)
3 tbsp of honey
2 red chilli, deseeded and sliced (1 chilli to serve)
2 tbsp olive oil
1 tbsp grated fresh ginger
3 chopped cloves garlic
2 tbsp of soy sauce
Salt & pepper
Preheat the oven to 180 degrees. Wash and trim the chicken and make deep cuts across the flesh.
Place the marinade ingredients into a food processor and blitz into a smooth paste. Arrange the chicken legs in the dish and cover with the marinade.
(You can prepare this much earlier and store in the fridge).
Place in the oven for 45-50 minutes basting occasionally.
When the chicken is cooked, remove from the oven and transfer to another dish.
Pour the excess marinade from the tray into a small bowl to serve.
Heat a griddle pan to a medium heat, place the chicken with the lime.
Brush with the marinade and grill on both sides.
When the chicken starts to blacken remove from the grill pan and serve with chopped coriander, grilled lime and chillies.