Serves 4, prep time 15 minutes, cooking time 44-50 minutes
INGREDIENTS
8 chicken legs
FOR THE MARINADE
1 bunch of fresh coriander (keeping some leaves to serve)
Juice of 2 limes and zest (keep the skins to grill and serve alongside)
3 tbsp of honey
2 red chilli, deseeded and sliced (keeping one to serve)
2 tbsp of olive oil
1 tbsp grated fresh ginger
3 chopped garlic cloves
2 tbsp of soy sauce
Salt & pepper
METHOD
Preheat the oven to 180ºC. Wash and trim the chicken legs, make deep cuts across the flesh.
Place the marinade ingredients into a food processor and blitz into a smooth paste.
Arrange the chicken in a baking 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, transfer to another dish and keep warm.
Pour the excess marinade from the dish into a small bowl.
Heat a griddle pan, then add the chicken with the halved lime shells.
Brush with the remaining marinade and grill on both sides.
When the chicken starts to blacken remove from the grill pan and serve with remaining chopped coriander, grilled limes and chilli.
