Instructions: Combine the lime juice, Habanero sauce, soy, oil, sugar, herbs, garlic and onion and mix well. Place the chicken in a rectangular glass or ceramic dish and pour over the mixture. Turn the chicken to make sure each piece is well covered then cover and refrigerate overnight, turning occasionally.

Heat a grill, grill pan or barbecue then lift the chicken from the marinade and cook the chicken until just cooked through, turning occasionally, about 10 minutes (depending on method of cooking).

Meanwhile, transfer the remaining marinade to a saucepan and bring to the boil. Simmer for 3 minutes until reduced slightly and fragrant then add chopped parsley and set aside.

To serve, arrange the chicken breast and top with a generous spoonful of the hot chilli sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.