A great summer recipe that is perfect for barbecues. Alternatively, this recipe can be done easily over a griddle pan or under the grill.

Ingredients

80mL Pukara Estate Guava Vinegar

60mL Pukara Estate Lime Olive Oil

Small Bunch of Chopped Coriander Leaves and Stems

2 Small Red Chillies, Finely Sliced

Method

Place all ingredients in a non-reactive bowl, reserving a small amount of coriander for later. Massage the marinade into the meat and refrigerate for 4-6 hours. Remove from the fridge at least 15 minutes before barbecuing. Place on the barbecue thigh-side down and grill for 5 minutes or until crisp, then turn once and grill for a further 3-4 minutes. Place chicken on a large serving plate, season, and garnish with chopped coriander. Serve immediately with rice or as part of a barbecue platter.