Chargrilled Pepper Chicken With Lime Aioli

The zesty mayo turns this simple grilled or broiled dish into a zingy summer favourite. Good Food Magazine.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 4 -6  boneless skinless chicken thighs
• 1  lime, juiced
•  olive oil
• 4  tablespoons mayonnaise
•  salt and black pepper
• 1⁄2 garlic clove, crushed
• 2  ounces arugula
• 10  cherry tomatoes, halved
•  French fries, to serve

Directions

1. Put the chicken thighs between sheets of plastic wrap then gently bash with a rolling pin or the bottom of a heavy pan to flatten. Put in a dish with half the lime juice and 1 tbsp olive oil. Season, adding a few extra grinds of black pepper and toss everything together. Leave for 15 minutes.
2. To make the aioli, mix the mayo with the rest of the lime juice and garlic and season.
3. Heat a griddle (chargrill) to very hot. Shake the chicken free of excess marinade and griddle for 4-5 minutes on each side until cooked through. Mix the arugula and tomatoes. Serve the chicken with aioli, fries and the arugula and tomato salad.