Monday, 11 July 2011

Chilli Orange Grilled Chicken


I've always wanted to try some Caribbean cooking, particularly Jamaican food.
Found this recipe from Ainsley Harriott in an old issue of Good Housekeeping, thought that I might give it a try.
As usual, I tweaked the recipe to suit my taste.... I hope it still retains the Island flavours...









Chilli Orange Grilled Chicken


2 tbsp olive oil
1 garlic clove, thinly sliced
2 tbsp brown sugar
2 tsp chilli flakes
2 tbsp hot peri-peri sauce
4 chicken thighs, boned and skin on
1 large orange, cut into wedges
1/2 cup orange juice
zest of 1 lime
salt to taste









In a large bowl, mix together the oil, garlic, sugar, peri-peri sauce, orange juice, and chili flakes.
Slash the chicken skin on each chicken thigh, then add to the marinade with half the orange wedges.
Season well and set aside for up to two hours overnight.
Heat the griddle until smoking hot.
Cook the chicken pieces, skin side down, then carefully turn.
Transfer the griddle into 160˚C oven and cook for the next 20 minutes.