Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3” thickness (not required for thigh). Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs) Remove chicken, discard Marinade. Cook using one method below.
To Cook (cooked internal temp 165F/75C)
STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!).
OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.
Rest and Serve:
Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!