Coriander Limed Chicken with Chilli Lime Mayonnaise

Ingredients:

  
• 6 chicken breasts, boned and skinned   
• 2 tablespoons corn oil   
• finely grated zest of 2 limes   
• 4 tablespoons lime juice   
• 2 tablespoons fresh chopped coriander   
• extra corn oil, for brushing   
• a little freshly ground black pepper

  

For the chilli–lime mayonnaise:

  

  
• 4 tablespoons low–fat mayonnaise   
• 1 small red chilli, seeded and chopped finely   
• finely grated zest of 1 lime   
• 2 teaspoons lime juice   
• a little salt and freshly ground black pepper

Wine Recommendation:

Instructions:

  
1. Put the chicken pieces into a large Le Creuset gratin dish. Add the oil, lime zest and juice, coriander, and pepper and turn the chicken so it is coated evenly in the marinade. Cover and leave to stand for a minimum of 1 hour in the refrigerator. Before cooking, lift the chicken out of the marinade and pat dry with paper towels. Meanwhile, mix all the mayonnaise ingredients together, cover, and chill until ready to serve.  
2. Heat the ungreased grill over the medium heat on the hob for 2 to 3 minutes. Test the surface temperature by sprinkling a little cold water over the middle: if the water "pits" and evaporates almost immediately the grill's surface is hot enough to begin cooking. If, however, the water softly sizzles and does not quickly evaporate the surface is not hot enough, so continue heating and retest after 30 seconds to 1 minute.  
3. Oil the ribs lightly. Place the chicken pieces side by side on the grill and do not move them until you are ready to turn them over, otherwise the distinctive sear lines will not be produced. Grill for 3 to 4 minutes.  
4. Lift one edge of a piece of chicken and if it releases easily from the surface it is ready to turn over. If it feels a little tight to lift, leave it for about a minute longer, then turn over. Cook on the other side for 3 to 4 minutes.  
5. Serve with a few sprigs of fresh caoriander and a little of the chilli–lime mayonnaise on the side.

To check that the chicken is cooked through, pierce the thickest part with a fine blade or toothpick. If the juices are pink, continue cooking for a little longer.