Ingredients
Method
1.Mix garlic, chillies, kaffir lime leaves, ground ginger, crushed peppercorns and allspice in a bowl. Add chicken thighs and turn with tongs until evenly covered with the rub. Cover and leave at room temperature for 1 hour, or refrigerate for 3–4 hours (bring to room temperature before cooking).
2.Toss 1 tablespoon oil through chicken. Cook chicken in a lightly oiled (using remaining oil) ridged grill pan preheated to medium–high for about 6–7 minutes a side (start with what was the skin side down first) or until just cooked through, lowering the heat if it looks as though the thighs are browning too quickly.
3.Alternatively, cook the chicken thighs on a barbecue hotplate, moving them to the grill for the final few minutes to imbue them with a hint of smoke. Serve with lemon wedges and a garnish of coriander leaves.
