Note that you can use the whole cilantro bunch in this recipe, the leaves, stems, roots – toss it all in the food processor! Just make sure that it is washed thoroughly before using. I have used wings and thighs for this recipe, but you could use any cut you prefer.
To roast the bell pepper, place on a baking tray in a preheated 200°C (400°F) oven for about 20 minutes, or until the skin starts to blacken. Allow to cool slightly then peel off the skin and chop roughly.
To make the marinade, add all the ingredients, other than the chicken, to a food processor, process until combined. (Reserve a little cilantro leaf for garnish).
Put the chicken pieces into a bowl, and pour the marinade over. Make sure all the chicken is coated in marinade. Cover with plastic wrap and leave in the fridge for at least 2 hours (overnight is better).
Take the chicken out of the fridge 20 minutes before you are ready to cook, so that it can come back to room temperature.
Heat a grill pan to medium heat, cook the chicken pieces for about 15 minutes, turning over a few times, and basting about half way through with any marinade left in the bowl.
You can check the chicken is cooked thoroughly by cutting into a piece and making sure there is no pink inside.
Garnish with a little fresh cilantro.
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