Barbequed Chicken with Guava, Coriander and Chilli
A recipe made to show off the Guava Vinegar!
Small bunch of chopped coriander leaves and stems
2 small red chilli, finely sliced.
Place all ingredients, reserving a small amount of coriander for later in a non-reactive bowl, massage the marinade into the meat and refrigerate for 4-6 hours.
Remove from fridge at least 15mins prior to barbequing. Place on the barbeque thigh side down and grill for 5 minutes or until crisp, turn once and grill for a further 3-4 minutes.
Place chicken on a large serving plate, season and garnish with chopped coriander. Serve immediately with rice or as part of a barbeque platter.