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.


  • 1 red bell pepper (capsicum)

  • 1 large red chili

  • 3 garlic cloves, peeled

  • Whole bunch cilantro (coriander)

  • 1⁄2 lemon, zest and juice

  • 1⁄2 tsp ground cilantro (coriander)

  • Coriander seeds

  • 900 g (2 lb) chicken pieces


  • 1.

    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.

  • 2.

    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).

  • 3.

    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).

  • 4.

    Take the chicken out of the fridge 20 minutes before you are ready to cook, so that it can come back to room temperature.

  • 5.

    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.

  • 6.

    You can check the chicken is cooked thoroughly by cutting into a piece and making sure there is no pink inside.

  • 7.

    Garnish with a little fresh cilantro.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Lisa3053Report
Love this recipe!
Posted by William322Report
I tried this recipe on the bbq. Brilliant!