900g boneless chicken thighs (skin-on if possible)
zest and juice 2 lemons
1 tbsp paprika
3 tbsp extra virgin olive oil
2 tbsp herbs, finely chopped
(We used fresh parsley, chives and tarragon)
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.
Recipe adapted from: Good Food