Step 1Combine coriander root, chilli, zest, 1 tablespoon coriander leaves, 1 1/2 tablespoons lime juice and 2 teaspoon olive oil in a shallow dish. Cut 3–4 slashes in each chicken thigh fillet in a crisscross pattern. Add chicken to marinade and turn to coat. Cover; refrigerate for 30 minutes.
Step 2Preheat a chargrill pan or barbecue hotplate over high heat. Spray the chicken lightly with olive oil. Cook chicken for 3–4 minutes each side, or until golden and cooked through.
Step 3Meanwhile, combine the diced cucumber, red capsicum, beans, corn, peanuts and remaining lime juice, coriander and olive oil in a salad bowl. Season the salad with cracked black pepper.
Step 4Serve grilled chicken with black bean salad and lime wedges.