22 Nov 2022
30 Minutes | easy | Serves 2
These lemon chicken flatbreads couldn’t be simpler, so they’re perfect for a quick midweek dinner. We use the Outback cast iron skillet to get the skin of the chicken thighs really brown and crisp. The lemon slices caramelise and release all their juice, flavouring the chicken. It’s important to add them briefly towards the end of cooking time, however, to stop the acid in the juice reacting with the cast iron.
1.
Place the cast iron skillet in the centre of the Jupiter Outback BBQ and set the two centre gas burners to medium heat. Once hot, season the chicken thighs then place them into the skillet with the garlic cloves and cook skin side down until crisp and golden, 10-15 minutes.
2.
Once the skin is brown, turn over the chicken thighs and continue cooking until the chicken is very nearly cooked through – around 10 minutes. For the last minute or so, add the lemon slices and allow them to caramelise.
3.
Whisk together the lemon juice, honey, pul biber and some salt.
4.
To serve, place two flatbreads onto plates. Toss the watercress with a little of the dressing and divide between the plates. Top with the chicken thighs and the remaining dressing, plus a swirl of olive oil.
5.
You could use orange slices instead of chicken here, although again make sure they’re not added until the end of cooking. If you don’t want to use flatbreads, cous cous would make a good alternative.
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