8 chicken thighs, skin on, boneless
Ingredients provided by:
Place thighs in a glad bag with 4 tablespoons of marinade and massage well into the meat. Seal the bag and pop in the fridge for at least 1 hour.
Preheat BBQ to 180–200°C. Lay each thigh skin-side down on the hot grill and cook for about 7 minutes. You will know when to turn the thighs as they will lift easily. Turn and cook for a further 7 minutes. Remove from heat and allow to rest.
Wine Match: te Pa Oke Sauvignon Blanc 2015