This is a fab recipe for Coconut, Coriander and Lime BBQ Chicken thighs. I love using chicken thighs as not only are they more economical than chicken breasts, I personally think they are tastier and more juicy when cooked – especially over a barbecue. I leave the skin on for a lovely crisp and flavoursome finish. Chicken is so versatile, like this chicken tikka recipe.
Tip: Unless it is a warm day, the Coconut Oil will not be liquid. It soon melts with the warmth from your hands, so I would recommend mixing the ingredients and applying them to the chicken by hand. You’ll get a much more even coverage this way.
When cooked, add some more torn Coriander and a squeeze of lime to serve. I think this dish would work well with some lovely buttery new potatoes and corn on the cob.
COCONUT, CORIANDER AND LIME BBQ CHICKEN THIGHS
A lovely light and zesty summer dish. Perfect for cooking over the coals on a barbecue or even in the oven.
- 1kg Chicken Thighs with Skin on
- 3 Tablespoons of Vita Coco Coconut Oil
- 1 Tablespoon of finely ground Rock Salt.
- Handful of Coriander
- 2 Limes
- 1 Red chilli
- Step 1 Scoop three tablespoons of Coconut Oil into a bowl, and add in the handful of chopped or torn Coriander.
- Step 2 Halve one of the limes and squeeze the juice into the mix. Finely slice half of the Red Chilli and add it to the Coconut mix.Sprinkle in the Rock Salt.
- Step 3 Mix all the ingredients together (use your hands for this if the coconut oil is solid – it will soon become more liquid.
- Step 4 Cover the Chicken Thighs in the marinade and leave for at least an hour, but preferably overnight.
- Step 5 Cook slowly around the edges of the barbecue (not directly above the hot coals) until the skin is crisp and there is no pink to be seen inside when you cut it open. In the oven, cook at 190 or Fan 170, Gas Mark 5, for 35-45 minutes depending on size. Always check the chicken is completely cooked through.