Ingredients
- 900g boneless chicken thigh (skin-on if possible)
- zest and juice 2 lemons
- 1 tbsp paprika
- 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
Method
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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.
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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.