Fresh chicken given a flavour make-over with zingy spices, it’s easy to see why this is an absolute classic.
8 chicken thighs
1 tsp chilli flakes
4 garlic cloves, crushed
Zest and juice of 1 lemon
2 teaspoons dried oregano (or mixed herbs)
1 teaspoon smoked paprika (or regular paprika)
1 tablespoon vegetable oil
To serve: Medium Peri-Peri Sauce
1) With a sharp knife, cut a couple of slits into the thickest part of each chicken thigh, almost down to the bone. This allows the marinade to really flavour the meat and will ensure it cooks evenly.
2) Mix the other ingredients, along with 1 tsp of salt and plenty of black pepper, in a bowl big enough to fit the chicken. Add the chicken, rubbing the marinade into the thighs, and chill for two hours.
3) To cook, remove the thighs from their marinade and place on a barbecue. Cook for 30 minutes, turning regularly, until they’re charred on the outside and no trace of pink remains on the inside. (Or cook in a 200C/gas 6 oven for 30 minutes.)
4) Remove the thighs from the barbecue to rest for five minutes.
Serve, with Peri Peri Sauce alongside for slathering over.