for 4 person

To marinate the chicken

1 tbsp	honey mustard
1	organic lime, grated zest and the juice
3 tbsp	olive oil
2 tbsp	fish sauce
2	garlic cloves, squeezed
2 tbsp	coriander, finely chopped
1 tsp	chilli flakes
8	chicken thighs (boneless)

Charcoal/gas/electric grill

1 tsp	salt
600 g	sweet potatoes, cut into slices approx. 5 mm thick
2 tbsp	olive oil
½ tsp	salt
a little	coriander, torn into pieces
1	lime, cut into wedges

How it's done

To marinate the chicken

Combine the mustard, lime zest and juice with all the other ingredients up to and including the chilli flakes. Set aside half of the marinade. Add the chicken, cover and marinate in the fridge for approx. 2 hrs.

Charcoal/gas/electric grill

Salt the chicken steaks, cover and grill the chicken skin-side down over/on a medium heat (approx. 200°C) for approx. 8 mins. Turn the chicken and grill for a further 5 mins. Brush the sweet potato slices with the oil, season with salt, grill alongside the chicken for approx. 5 mins. on each side. Drizzle the chicken and sweet potatoes with the reserved marinade, garnish with the coriander, serve with the lime wedges.

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