Grilled Honey Chicken with Sage Potatoes

Ingredients

• 1 onion
• 3 tbsp olive oil
• 1 untreated orange
• 1 lemon
• 200 g crushed tomatoes
• 60 g liquid honey
• Salt
• Pepper (freshly ground)
• Tabasco
• 8 chicken thighs
• 16 large potatoes
• 16 sage leaves
• Salt
• olive oil (for basting)
• aluminum foil

Instructions

1. 1.

   Peel and finely dice the onion, then sauté in hot olive oil until translucent. Add orange juice and zest, lemon juice, crushed tomatoes, and honey; simmer for about 15 minutes. Season with salt, pepper, and a few dashes of Tabasco, taste, and let cool.

2. 2.

   Wash the chicken thighs, pat dry, and marinate in the mixture for 2–3 hours.

3. 3.

   Remove the chicken from the marinade, place on an oiled grill grate, and grill each side for about 15 minutes (depending on size), basting frequently with remaining marinade.

4. 4.

   For the sage potatoes, wash thoroughly with skins on and cook for 20 minutes until just tender. Drain, let cool, then cut each potato lengthwise, insert a sage leaf into each slit, brush with olive oil, sprinkle salt, and wrap in aluminum foil.

5. 5.

   Place the wrapped potatoes near the coals or along the grill edge and grill for about 15 minutes.