Coarsely chop cilantro and mint. Dice the capsicum and grind all three into fine paste.
Mix this and all other items for marinating into an even mixture.
Coat chicken pieces generously with mixture. Toss in left over marinade.
Refrigerate in seal able plastic bag for five to six hours
Heat Grill and sprinkle olive oil or butter.
Carefully place on Grill and cook, turning sides, till fully done.
Garnish with lime juice and serve.
