Marinated Chicken Thighs with Zesty Green Chilli Lime Yoghurt

From the simple marinade to the bright and zesty yoghurt, this recipe is flavour-packed yet easy enough for a weeknight dinner. Enjoy in wraps or even see our hot tip to create a whole meal with tasty taties and juicy corn

1. In a large bowl, mix together the marinade ingredients. Add the chicken, toss to coat. Cover and refrigerate for up to 2 hours - at least 30 minutes.
2. For the dressing; in a small blender, blitz the chilli, spring onion, coriander, lime juice and salt.
3. In a serving bowl, fold half the green dressing through the yoghurt and swirl the remaining green dressing over the top. Refrigerate until required.
4. Prepare the barbecue for cooking with direct medium-high heat (210°C-250°C) and pre-heat as directed.
5. View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
6. Prepare the barbecue for cooking with direct medium-high heat (210°C-250°C) and pre-heat as directed.
7. View Grill Skill for setting up your Weber Q for Direct Cooking
8. Prepare the charcoal barbecue for cooking over direct medium-high heat (210°C-250°C) and pre-heat as directed.
9. View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
10. Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust your barbecue to the settings for direct medium-high heat (210°C-250°C).
11. Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust your barbecue to the settings for direct medium-high heat (210°C-250°C).
12. 
13. Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the chicken over direct medium-high heat (over the fire).
14. Grill the chicken, skin side down first (if cooking skin on fillets). Close the lid and cook for 10 minutes or until golden grill marks appear and the chicken has cooked through, turning once, halfway through the cooking time.
15. Grill the chicken, skin side down first (if cooking skin on fillets). Close the lid and cook for 10 minutes or until golden grill marks appear and the chicken has cooked through, turning once, halfway through the cooking time.
16. Grill the chicken over direct medium-high heat (over the fire). Close the lid and cook for 10 minutes or until golden grill marks appear and the chicken has cooked through, turning once, halfway through the cooking time.
17. Remove the chicken from the barbecue and leave to rest for a couple minutes before serving. Serve with the creamy green chilli and lime yoghurt.