Barbecued corn on the cob
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Red citrus chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus up to 24hrs marinating
- Easy
- Serves 6
Skip to ingredients
- 12 bone-in chicken thighs(or a mix of thighs and drumsticks)
- 250ml cheap red wine
- 3 tbsp olive oil
- 3 orangeszest and juice of one, other 2 halved
- 4 garlic clovescrushed
- 1 tbsp dried oregano
Nutrition: per serving
- kcal460
- fat26g
- saturates6g
- carbs3g
- sugars2g
- fibre1g
- protein46g
- salt1.6g
Method
step 1
Pull the skin from the chicken thighs. Use a sharp knife to slash the meat on each a few times to the bone. Put in a food bag, or baking dish, and pour over the wine, oil and orange juice. Add the zest, garlic, oregano and a really good grinding of black pepper, and squish everything together. Marinate for 30 mins.
step 2
Lift the chicken from the marinade and season with salt. Barbecue for about 20-25 mins, turning halfway, until cooked through (cut into the thickest one to check). If the chicken is overly charred, but not cooked through yet, then transfer to a baking sheet and put in the oven on a low temperature to finish. Put the orange halves onto the barbecue, cut-side down, and cook until charred, hot and softening. Pile the thighs on a platter, add the orange halves for squeezing over and serve.
