Ingredients
4 Chicken Thighs
1 Spring Onion
1/2 Clove Of Garlic
2 Teaspoon White Vinegar
Juice Of Half A Lime
1/2 Teaspoon Of Lime Zest
2 Teaspoon Sriracha Hot Sauce
1 Teaspoon Paprika
1 Teaspoon Ground Coriander
Small Handful Of Coriander
2 Teaspoons Of Soy Sauce
1 Teaspoon Honey
1/2 Teaspoon Of Salt
1/2 A Teaspoon Of Pepper
2 Tablespoons Of Natural/Greek Yoghurt
Method
Thinly slice your chicken, or you can even leave them whole and just cut some slits into them to help them marinate better. Put all the marinade ingredients in a blender, food processor etc - pour the marinade on top of the chicken and mix it around with your hands.
Cover with cling film and if your not cooking them in the next hour put them back in the fridge till you're ready. Heat a frying pan well on high and add a drizzle of olive oil, add your chicken and spread them out so they're all touching the pan.
Let them cook without turning them till they're brown, about 4 minutes, you can shake the pan, but trust me don’t turn them!
Once they've caramelized turn them around. Cook them for a few more minutes and once they're ready squeeze the other half of the lime over them and serve. Enjoy!
My Tip: Serve with my Mexican rice and a yoghurt, lime and sriracha sauce.
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