Grilled Chicken With Herbs, Lime And Walnuts

Recipe sourced: Katie Quinn Davies 
Ingredients:
12 chicken thigh fillets, trimmed
6 limes, plus extra wedges to serve
2 tbsps Olive Oil
1 green chilli, seed removed, finely chopped, plus extra to serve ~ i added chili padi & green chili
Handful mint leaves, finely chopped
Handful coriander leaves, finely chopped, plus extra leaves to serve
1/3 cup walnuts, finely chopped ~i added

Method:

Finely grate the zest of 2 limes into a glass or ceramic bowl and squeeze in the juice of the 6 limes, reserving the squeeze lime halves.

Add the oil, chili and herbs, walnuts, then season.

Add the chicken and coat in the marinade.  Scatter all the squeezed lime halves over the chicken pieces, then cover and marinate in the fridge for at least 4 hours or overnight.

Bring the chicken back to room temperature before cooking.

Heat a chargrill pan over medium high heat.  Remove chicken from the marinade and season.

In 2 batches, chargrill the chicken, turning for 10-20 minutes until charred and cooked through.

Place the chicken pieces on a warmed serving platter, top with extra coriander and green chili, then serve immediately with lime wedges.