When it comes to chicken I'm a thigh man as I think they have the best flavour and are also most succulent. But do use breast if you prefer just cook 10 minutes longer.
Serves four 2 tbsp olive oil.
2 garlic cloves, thinly sliced.
2tbsp light muscovado sugar 1-2 tbp dried chilli flakes.
8 large boneless, skin-on chicken thighs.
1 large orange, cut into edges.
Salt and freshly ground black pepper.
To garnish
grated zest of 1 time.
To serve
Lightly dressed leafy salad or steamed fragrant rice.
Sweet chilli sauce.
Step one
In a large bowl mix together the oil, garlic, sugar and chilli flakes- the amount you use depends on how hot you like your food. Slash the skin each chicken thigh to help the flavours penetrate, and then add to the bowl along with the half the orange wedges, season generously and mix to coat all the 15 minutes to allow the flavours to develop (or up to 2 hours in the fridge if time allows).
Step two
Heat a griddle or heavy-based frying pan until it is smoking hot. Place the chicken pieces skin-side down on to the hot pan and leave to cook for 4 minutes without moving. Then carefully turn over; if the chicken is sticking, this means that it is not ready to be turned, so leave it for a minute longer or so longer.
Step three
Once all the chicken has been turned, reduce the heat slightly and cook for a further 6-7 minutes or until the meat is tender and cooked through. Place the chicken onto serving plates and quickly grill the reserved orange wedges:this will only take a minute or so in a hot pan and the bar marks look great. Place around the chicken, garnish with the lime zest and serve with leafy salad or steamed rice and sweet chilli sauce.
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