Spicy Grilled Chicken Thighs

Do the work the night before and cook in 15 minutes. Easy peasy.

Prep Time 10

Cook Time 15

Marinade the Thighs 2

Total Time 2 25

Servings People

Place all ingredients (except chicken and scallion) together into a food processor and pulse until lovely and smooth.
1/4 cup olive oil, 3 cloves garlic, 2 tsp smoked paprika, 340 g tomato passata, 2 tbsp Apple Cider Vinegar, 1/2 tsp salt, 1/2 tsp cayenne pepper
Add the chicken thighs to a large dish and pour over the marinade. (or use a large zip lock bag).
8 large chicken thighs
Massage the marinade into the chicken making sure every part is covered.
Cover the dish with cling film and place in the fridge for at least 2 hours. I usually prepare this the night in advance.
Place a griddle pan over a medium high heat and add the chicken in portions.
The chicken should take about 5 minutes on each side making sure it is fully cooked before serving.
Serve with chopped scallions for contrast colour and crunch.
3 large scallions