To make the marinade, place the honey, coriander, lemon juice and white wine in a small saucepan and bring to the boil. Remove off the heat and add the oil. Allow to cool. Meanwhile, season the chicken pieces on both sides and place in a deep dish. Pour over the prepared marinate and allow to infuse for at least an hour. When ready, remove the chicken from the juices and cook on a hot barbecue, brushing with the remaining juices during the cooking time. Serve with a dollop of Greek yogurt on top and a fresh salad.

Serves 2

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