Grilled PacRim Chicken

6-8 boneless skinless chicken thighs
1/2 cup chopped fresh coriander
1 teaspoon chilli paste
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons canola oil
2 cloves garlic, crushed

Pat the chicken dry with a paper towels. Mix the remaining ingredients together. Place the chicken in a bowl and pour over the marinade, turning to ensure each piece is coated. Refrigerate for a couple of hours.

Preheat the grill. Line a grill tray with foil and spray with canola non-stick cooking spray. Add the chicken pieces and place under the grill and cook until the juices in the chicken run clear, turning once or twice.

Serve with a tomato or mango salsa and a tossed salad.