*500g skinless, boneless chicken thighs
*6 tbsp Zingy Lime & Garlic Marinade
*1 yellow pepper
*1 quantity Honey Mustard Glaze
*sea salt and freshly ground black pepper
*lime wedges, to serve
For the marinade
*1 large onion, roughly chopped
*5 large garlic cloves, roughly chopped
*100ml lime juice
*4 tbsp rapeseed or vegetable oil
*4 tbsp mirin (Japanese sweetened rice wine)
*40g flat-leaf parsley, roughly chopped
*40g coriander, roughly chopped
*1 tsp sea salt
*1 tsp freshly ground black pepper
For the honey mustard glaze
*2 tbsp honey
*1 tbsp cider vinegar
*1 tsp Dijon mustard
1. Trim off any fat from the chicken thighs, then put them in a bowl. Add the marinade and toss to coat. Let the chicken marinate for at least 4 hours,?or overnight.
2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to high. Trim and remove the seeds from the yellow pepper and cut it into wedges.
3. Thread alternating pepper strips and chicken thighs on to 4 or 5 metal skewers and season lightly with salt and pepper. Cook for 10–12 minutes, turning once or twice, until the chicken is almost cooked through.
4. Baste liberally with the honey mustard glaze, then return to the heat for another 2–3 minutes, until evenly golden brown. The chicken thighs should feel firm when ready.
5. Remove the skewers and leave to rest for a few minutes.
6. Serve hot with lime wedges on the side
To make the marinade
1. Put all the ingredients in a small food processor or blender and process until the herbs and garlic are finely chopped and you end up with a loose, wet paste.
2. Use immediately or keep refrigerated in a clean sealed jar. It will keep well for a few days, although it may lose its vibrant green colour over time.
To make the glaze
1. Stir all the ingredients together in a small bowl and use to brush over grilled meat to glaze it.
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Carnival! By David Ponte, Lizzy Barber & Jamie Barber (Quadrille £10) Photography: Martin Brigdale