Chili Lime Chicken

In a bowl, add olive oil, zest and juice of 1 lime, red chili, garlic, and mint. Stir to combine.

Place chicken thighs in a oven dish and pour marinade over chicken. Place in the refrigerator and marinade 30–60 minutes.

Preheat oven to 170ºC (340ºF). Heat a pan over high heat. When ready, sear chicken in pan, skin side down. Fry roughly 5–10 minutes, until skin is crisp.

When skin is crisp, return chicken to the pan with the marinade. Place in the oven and cook for 30 minutes, or until chicken is fully cooked and juices run clear.

Once you plate the chicken, cut the remaining lime into wedges and squeeze a little juice over the chicken.