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This is simple enough for a weeknight meal, special enough to serve guests, and the dressing is an amazing way to brighten up the dish with extra greens. Serves 4
1/2 tspcrushed red pepper flakes
3/4 cupchopped coriander
1/4 cupchopped oregano
1 tspfinely grated lime zest
1/4 cupolive oil, plus extra for grilling
to tastesalt and freshly ground black pepper
to servelime wedges
Combine the red pepper flakes, coriander, oregano, lime zest, and oil in a small bowl, and season with salt and pepper.
Preheat BBQ for medium heat. Brush grill rack with oil. Season chicken with salt and pepper and place, skin-side down, on the grill. Grill the chicken, turning occasionally, until skin is scrisp and browned and cooked through, about 10-15 minutes per side. About 5 minutes before the chicken is done, baste with some of the dressing.
Transfer the chicken to a serving plate, skin-side up, and pour remaining dressing on top. Let sit at least 10 minutes to rest and absorb flavour from the dressing before serving with a salad.
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