Grilled Lemon & Garlic Chicken

I've just seen the weather forecast on the Andrew Marr Show and whilst it is overcast and gloomy in Aviemore it looks like Bewdley is going to have back to back sunshine today.  Never mind, we do have a great view of Cairngorm to enjoy.  Here's an awesome BBQ dish to go with the sunshine.

Ingredients

900g boneless chicken thighs (skin-on if possible)

Zest and juice of 2 lemons

1 tbsp paprika

1 tbsp piri-piri sauce

2 tbsp soft brown sugar

3 garlic cloves, crushed

3 tbsp extra virgin olive oil

2 tbsp fresh coriander, finely chopped.

Ready for the BBQ

Method

Place the chicken in a shallow, oven proof dish that isn't made of metal and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.

Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Check that they are cooked though. Remove and keep warm under foil until you are ready to tuck into. 

I sometimes part cook chicken in the oven before transferring to the hands of the God of BBQ, my Hubby and then there is less chance of undercooked chicken.  Enjoy the sun.