Grilled chicken with coriander and green pepper sauce recipe

Grilled chicken with coriander and green pepper sauce recipe
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Prep time: 15 minutes |
3 fat garlic cloves
1 large bunch of coriander
A good splash of sherry vinegar
½ lemon
METHOD
Remove any excess skin from the chicken thighs and score the skin a few times on each piece. Set aside.
Put the green pepper, garlic and oil, with a pinch of salt, into a blender and whizz until smooth. Slowly add the coriander, stalks and all, until you have nice, smooth sauce. Add a good glug of sherry vinegar to taste, and adjust the seasoning.
Heat a large griddle pan. Season the chicken thighs all over and cook skin side down for five minutes. Turn them and continue on the other side until cooked through – about four to five minutes. Squeeze the lemon over the chicken while it’s cooking.

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