Blitz the marinade ingredients in a food processor until smooth. Coat the chicken thighs and leave to marinate in the refrigerator overnight or for at least four hours. Pour off any excess marinade and reserve.
Roast or barbecue the chicken thighs until cooked through and there are no pink juices when pierced with a skewer – 20-30 minutes. Bring the reserved marinade to the boil in a small pan and reduce a little. Add a little salt if necessary. Serve the chicken with the lime wedges and extra hot sauce for dunking.
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