- 900g boneless chicken thigh (skin-on if possible)
- zest and juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tbsp mild piri-piri sauce
- 2 tbsp soft brown sugar
- 3 garlic cloves, crushed
- 3 tbsp extra virgin olive oil
- 2 tbsp coriander, finely chopped
Place the chicken in a shallow, non-metallic dish 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. Remove and keep warm under foil.