Ingredients:

1 tsp Salt
1 tsp Garlic pulp
1 tsp Ginger pulp
12 Chicken Thighs
1 tsp Chilli Powder
2 tbsp Clear Honey
6 tbsps Lemon juice
2 tbsps Vegetable Oil
1 tsp Soft Brown sugar
Fresh Coriander springs
1 Green Chilli, Finely chopped
2 tbsps Fresh Coriander, chopped


Method:
Prick the chicken thighs with a fork, rinse, pat dry and set aside in a bowl.
In a large mixing bowl, mix together the lemon juice, ginger, garlic, chilli powsder, salt, sugar and honey.
Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45 minutes.
Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the chicken thighs and place them on a flameproof dish.
Pour any remaining marinade over the chicken and baste with the oil, using a pastry brush.
Grill the chicken thighs under the preheated grill for 15-20 minutes, turning and basting occasionally, until cooked through and browned.
Transfer to a serving dish and garnish with the fresh coriander springs.


Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.