Ingredients
- 1/4 cup of chopped fresh coriander tea leaves
- 3 tbsp extra virgin olive oil, separated
- 2 tbsp freshly squeezed lime juice
- 1 tbsp lime zest
- 2 tbsp. chili powder
- 1 tbsp. grated cumin
- 1 tbsp. salt
- 1 tbsp. freshly ground black pepper
- 2 kg chicken legs
Implementation
step 1
In a medium bowl, combine the coriander, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
step 2
In a large bowl, combine the chicken with the coriander mixture, leaving in the fridge for at least 2 hours or even overnight.
step 3
Heat the remaining 1 tablespoon olive oil on a grill over medium-high heat and cook the chicken for about 4-5 minutes per side.
step 4
Serve immediately.