Grilled chicken with coriander chilli butter

A satisfying lunch or light dinner served with you choice of sides.

Grilled chicken with coriander chilli butter

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  • Chicken thighs 8, boned with skin on, opened out flat
  • Olive oil 4 tbsp
  • Salt and pepper
  • Lemon juice of 1
  • Lemon wedges to serve
  • Coriander Chilli butter
  • 75gr softened butter
  • Green chillies—finely chop one removing the seeds first
  • Coriander—chop a few sprigs
  • Garlic—1 clove chopped finely


  1. With a very sharp knife, make some slits in the chicken thighs on both sides. Rub them with the olive oil. Cover and leave to marinate for a couple of hours.
  2. Heat a griddle pan until it is really hot. Season the oiled chicken(salt & pepper) and put it onto the griddle pan, skin-side down. Let it sizzle and splatter for 2 minutes.
  3. Turn the chicken over and let it cook for another 2 minutes. Lower the heat and continue to cook until the thighs are done all the way through – about another 5 minutes – turning once more.
  4. Prepare butter and place in freezer.
  5. Place teaspoon of coriander chilli butter on the chicken and then a squeeze lemon juice.