We used to buy pre-marinated chicken from the butcher -- chilli lime coriander and cook it up on the BBQ for a Friday lunch -- have it Mission Light and Fluffy wraps (quick 15 seconds per side on the BBQ) -- and then some pre-made packet supermarket Fine Cut Coleslaw, seasoned with white wine vinegar salt pepper etc.
I've knocked up a few myself, however they are all a while back, so need something new and next level++
So it went through the full three-way blind review (Claude, Grok and Codex) in October 2026, starting from my old OneNote tries: lime juice by the half cup, jalapeño, cayenne, habanero, Grand Marnier, orange juice, and a note that I couldn't really taste the paprika. All three judges picked the same winner. It hasn't been cooked in this exact form yet.
What changed, and why. Boneless thighs instead of tenderloins, salted the night before and left uncovered so the outside dries and chars. Most of the lime juice comes out of the marinade: half a cup sat on the meat for hours turns the outside chalky and still tastes of cooked lime. The zest goes in instead, and a third of the blended paste is taken out before any chicken or garlic touches it, then loosened with coriander leaves and fresh lime into a raw mojo that goes on after the grill. That's where the loud chilli, lime and coriander comes from. The honey goes on in the last minute as a glaze, not in the bag, so it lacquers instead of burning. No paprika, no Grand Marnier, no creamy sauce. The slaw is salted and squeezed so it stays crunchy and doesn't wet the wrap.
Habaneros vary a lot. Taste a speck before it goes in: 2 g if it's ferocious, 4 g as standard, up to 6 g if it's mild.
