Barbecue chicken thighs with cherry tomatoes
( SERVES 4 )
Boneless chicken thighs may not be what you’d normally think of to cook on a barbecue, but they’re quick to cook and super-tasty.
For the chicken
|1 pinch||Flaky sea salt|
|1 pinch||Cracked black pepper|
|1||Lemon, juice only|
|1 punnet||Cherry tomatoes|
|1 drizzle||Olive oil, for cooking|
- In a bowl, place the chicken thighs and season generously with salt and pepper, and add the lemon juice. Set aside for 10 minutes before cooking. Add the cherry tomatoes.
- Drizzle some oil on the barbecue hot plate. Add the chicken and tomatoes together and cook until each side is charred slightly and crisp — flipping once during cooking. This should take about 5 minutes each side.
- Serve on a plate of roughly chopped fresh herbs and drizzle with capsicum pesto to serve.
More hotplate recipes from Delaney