Lime and coconut chicken nuggets with green sauce

Serves: 2

Prep Time: 35 minutes


  • 1 lime zest
  • 3 garlic cloves, crushed
  • 1/2 tbs smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tbs ground coriander
  • salt and pepper
  • 6 tbs desiccated coconut
  • 1 tbp vegetable oil
  • 4 boneless chicken thighs


  • 1 bunch coriander
  • 1 bunch parsley
  • ½ avocado
  • 1 garlic clove
  • 1 green chillies
  • 1 tbsp cider vinegar
  • 2 tbsp yoghurt
  • squeeze of honey
  • 2 tbsp olive oil
  • salt and pepper


  1. Heat the oven to 180C.
  2. Place the lime zest, garlic, smoked paprika, cayenne pepper, ground coriander, salt and pepper, desiccated coconut and vegetable oil in a bowl and mix.
  3. Half the chicken thighs then places in the bowl and cover with the rub. You can choose to leave them to marinade for 30 minutes (or longer!) but if you’re in a rush then just move onto the next step.
  4. Grease the base of a metal baking tray with a little vegetable oil, place the chicken thighs on top, then pop in the oven for 20 minutes until cooked through and golden crisp.
  5. While the chicken is cooking make the sauce. Place all the ingredients into a food processer, or blender and blitz.
  6. Once the chicken is cooked serve with the dip and a salad.

Lime and coconut chicken 2, jennifer medhurstLime and coconut chicken, jennifer medhurst

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