Cut chicken in half lengthwise. Remove and discard back bones. Make a few cuts across each chicken. Place into a large dish.

Process coriander, garlic and chillies until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover and refrigerate overnight.

Remove chicken from fridge 20 mins before cooking. Preheat barbeque grill on high heat. Reduce heat to low. Place chicken, skin down onto grill. Cook for 15 mins. Turn, cook for a further 15 mins until cooked through. Remove, cover and stand for 10 mins. Serve with salad and lime wedges.