Lunch May 31, 1976 Portuguese and lime chicken thigh fillets Serves 4 Cook 20M Women's Weekly Food Previous Next Print Ingredients 1/4 cup (60ml) bottled peri peri sauce 2 tablespoon lime juice 2 tablespoon finely chopped fresh coriander (cilantro) 8 x 125g chicken thigh fillets Method 1.Combine sauce, juice and coriander in large bowl. Add chicken; toss to coat in mixture. Season. 2.Cook chicken on heated oiled grill plate (or grill or barbecue) until browned and cooked through.
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