Mix together lime, garlic and chilli sauce and place about a third in a bowl with the chicken pieces. Coat well and allow to marinate for at least 30 minutes or overnight in the fridge.
Grill, griddle or barbecue, turning regularly so that the marinade doesn't catch until just cooked through with no pink showing, 6-8 minutes. Wrap in foil and rest for a few minutes.
Serve with the extra chilli/lime sauce for spooning over and coriander to garnish. Great served with corn, pitta bread and Asian salads.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.