28 May 2024
| easy | Serves 2
1.
Marinate the chicken thighs by drizzling with a little olive oil, sprinkle over sea salt, chopped rosemary and the zest of 1 lemon.
2.
Add a little olive oil to a pan, add the onion and allow to fry until softened.
3.
Add the peppers & garlic and allow to fry until softened.
4.
Add the chopped rosemary, sugar, tomato paste and vinegar and allow to stew until a thick sauce has been achieved. Season and set aside!
5.
Heat the bbq to 250c, place the chicken thighs skin side down on the grill rack and allow to cook until beginning to crisp.
6.
Remove the thighs and place skin side down on the warming rack and cook for a further 8-10mins until reading an internal temperature of 75c minimum.
7.
Once the chicken is cooked place it back on the grill skin side down until the skin is beautifully crisp.
8.
Assemble the pepperonata on a serving plate/dish, top with the chicken, dress with fresh basil, balsamic syrup (or pomegranate molasses), toasted pistachio and the fresh basil leaves & enjoy!
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