Another fabuliciouz quick & easy adaption from my post ballet repertoire for you today.
Normally taking hours on a whole chook, lets cut that time right down to say, 15 minutes or so……
I am often asked what my heritage is, my answer is purely Scottish Highlander. Most people are happy with that reply but there have been a few over the years who insist I have another bloodline in me as well. There is an old family tale, that’s never been proven & never had any evidence what so ever, that there may be a slight trace of Portuguese somewhere along the trail.
This Portuguese chook is so juicy & succulent that Hubby & Mini Me both go completely nuts over it, devouring the lot faster than anything else that’s ever been placed in front of them! Mini Me even demands more for breakfast the following day! Hubby rather cheekily compliments me that it’s better than a certain food chain in Australia.
To make your simple marinade, grab yourself a mixing bowl & whack in 4 finely chopped red chillies, a good shake of dried oregano, 1 tablespoon of honey, 1 tablespoon of paprika, 2 teaspoons of minced garlic, 2 tablespoons of olive oil & a very generous couple of pinches of sea salt. Mix all that together before smothering 4 chicken thigh fillets in it & popping them in the fridge overnight.
Next evening it’s an easy case of heating up a griddle pan, spray it with oil & bung them straight on to cook.
You could serve with creamy mashed potatoes or just bung on a pot of rice with some frozen vegges & seasoning mixed through.