8 Chicken thighs
2 cloves garlic
3 â€“ 4 tablespoons mustard
2 limes, juiced
4 teaspoons cracked black peppercorns
2 teaspoons mixed herbs
Salt and pepper
7oz. spicy tomato relish
Dry the thighs with a paper towel. Crush the garlic and mix with the mustard and lime juice. Brush the chicken with the mustard mix and coat with the polenta.
Preheat the grill and grill the chicken on the hot plate until crisp and tender.
Cut the zucchinis into quarters, and season with the oil, cracked pepper, mixed herbs and salt and pepper. Place on the grill and cook turning frequently.
To serve, stack the zucchini chips and place the grilled chicken on top. Serve with the tomato relish and fresh grilled limes.