600-750g chicken breasts or boneless thigh

Zest of 1 lime (zest before juicing)

4 tbsp lime juice (1 - 2 limes)

2 garlic cloves , minced

3 tbsp brown sugar

1/4 tsp pepper

1 tbsp olive oil

2 tbsp finely chopped coriander

1 tbsp fish sauce (OR 2 tbsp soy sauce)

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.

Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown

Preheat oven to 220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.