Chicken Thighs with Lemon
Fine grilling recipe with a fresh twist. This will make the next barbecue a hit: crispy poultry grilled to perfection with homemade lemony marinades.
Ingredients
- 4 small chicken thighs
- 4 organic limes
- 8 young garlic cloves
- 8 bay leaves
- 8 sprigs thyme
- 4 sprigs Rosemary
- 6 tbsp Olive oil
- Salt
- freshly ground pepper
- lime wedge (for garnish)
- plastic wrap
Instructions
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1.
Rinse the chicken thighs inside and out with cold water and pat dry. Separate the legs from the thighs. Detach the breast meat from the sternum with a sharp knife and remove.
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2.
Wash the organic limes hot, rub them dry and finely grate the outer peel. Peel the garlic and roughly chop it. Wash the herbs and spin dry.
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3.
Loosen the skin of the poultry pieces slightly from the meat. Slide the lime zest between the skin and meat. Mix all poultry parts in a bowl with herbs, garlic and olive oil. Press the pieces firmly into the bowl, cover with plastic wrap (press the wrap onto the meat) and place the bowl in the refrigerator for at least 24 hours.
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4.
About 30 minutes before grilling remove the bowl from the fridge. Roughly remove the herbs and season the meat pieces with salt and pepper. Grill the pieces on medium heat first on the flesh side, then on the skin side for 10–15 minutes each. Serve with lime wedges.
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5.
Wine tip: light and uncomplicated – a summer white wine such as Vinho Verde, fruity reds, preferably lightly chilled, e.g., Beaujolais Village.
