Step 1

MIX coriander, 3 tbsp of Mingle Spicy Mexican Seasoning, chilli, garlic, oil and lime juice into a thick paste.

Step 2

RUB over chicken thighs and ideally leave for a min of 30 mins covered in the fridge but fine to eat straight away. The chicken can be replaced with tofu or a cauliflower steak.

Step 3

GRILL the chicken on a BBQ and flip once it has chargrill marks.

Step 4

SERVE with other Mingle side recipes (We love the chargrilled corn salsa)