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Recipe by olive magazine

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1. Video tutorial: Griddling vegetables & fish

1. Heat the griddle over a high heat. Lay the chicken thighs in one layer in a dish. Mix the lime juice, chilli sauce, fish sauce and coriander with 1 tbsp oil. Pour over the chicken and rub all over.
2. Once the griddle is very hot put the chicken on skin-side down and cook for 3-5 minutes or until the griddle marks on the skin are dark brown. Turn over and cook for about 8 minutes or until cooked through. Serve with lime to squeeze over and salad.

Per serving

705 kcalories, protein 56.5g, carbohydrate 4.7g, fat 51.4 g, saturated fat 15g, fibre 0.1g, salt 1.7 g

Latest comments and suggestions

• JOOLES

  25 February 2009

  JOOLES commented on this recipe

  This sounds lovely, but what about those of us who dont have a griddle pan. Would a frying pan do the job too???? has anyone tried that, cos this recipe does look really nice....:o)

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• Chris

  25 February 2009

  Chris commented on this recipe

  I tried this the other night and served it with pitta bread and salad to make kebabs. It was lovely, a real treat and loads nicer than any take-away. I did use a griddle pan but finished it off in the oven to make sure it was cooked.

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• Melanie Byford

  25 February 2009

  Melanie Byford commented on this recipe

  Is the fat content of this really accurate - 51.4? seems very high for what it is?!

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• Rog

  02 March 2009

  Rog rated and commented on this recipe

  

  I thought this was OK but nothing special. I used a griddle pan - I don't think a frying pan would achieve the same scorch marks.

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• Ellen

  25 May 2009

  Ellen commented on this recipe

  I tried this today with teh recommended corn 'scotch' cake thingies. Very nice indeed also added a little of the Dagmars detox salad as my husband doesn't like avocado. Lovely combination which felt relatively healthy. Will do it again although it does take a little prep.

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Ingredients

• 8 boneless chicken thighs
• 3 limes , 2 zested, 1 quartered
• 2 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• a small bunch coriander , chopped
• olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 8 boneless chicken thighs
• 3 limes , 2 zested, 1 quartered
• 2 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• a small bunch coriander , chopped
• olive oil

Per serving

705 kcalories, protein 56.5g, carbohydrate 4.7g, fat 51.4 g, saturated fat 15g, fibre 0.1g, salt 1.7 g

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