Red citrus chicken
By Sarah Cook
Red wine adds colour and flavour to the tangy orange marinade and helps to tenderise the chicken thighs
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Prep:15 mins
Cook:25 mins
plus up to 24hrs marinating - Serves 6
- Easy
Nutrition per serving
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kcal 460
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fat 26g
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saturates 6g
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carbs 3g
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sugars 2g
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fibre 1g
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protein 46g
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salt 1.6g
Ingredients
- 12 bone-in chicken thighs (or a mix of thighs and drumsticks)
- 250ml cheap red wine
- 3 tbsp olive oil
- 3 oranges, zest and juice of one, other 2 halved
- 4 garlic cloves, crushed
- 1 tbsp dried oregano
Method
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.
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.
