900g Chicken thighs (skinned, bone in)
1 Large onion, chopped
3 Cloves garlic, chopped
3 tbsp Lime or lemon zest
3 Fresh red or green chillies, chopped
2 tsp Chopped ginger
1 tsp Turmeric
2 tsp Ground coriander
1 tsp Salt
1 tsp Black pepper
5 tbsp Canned coconut milk
Combine all marinade ingredients in a blender and process until smooth. Blot the thighs dry with kitchen roll and place in large bowl. Add the marinade and mix well. Cover with cling film and leave to marinade for a few hours or overnight.
Before you cook the chicken, remove from the fridge and leave at room temperature for at least 40 mins. Cook on a griddle or under the grill until crispy and slightly blackened, this will take around 20 mins for breast and 35 for thigh.
Serve with rice and a wedge of lime.