A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

½ cup Squeaky Gate extra virgin olive oil

6 chicken thighs, skin on (optional) , boneless (alternatively 4 x chicken breast)

sea salt and black pepper to taste

12 sprigs thyme, divided

2 large cloves garlic, sliced

2 lemons

1 tbsp Coles Australian honey

1 cup pitted Sicilian green olives, gently crushed (the ones from a jar are OK)

crusty bread to serve

Heat a BBQ grill to a medium – high heat.

To make the marinade, place the extra virgin olive oil, juice of one lemon, half the thyme sprigs, sliced garlic, honey and olives into a heat-proof tray. Place the tray onto the cooler side of the BBQ to gently warm through.

Pat the chicken thighs dry and season with 2 tablespoons of oil, sea salt, black pepper and half the thyme leaves. Slice one of the lemons into thin rounds and toss with the chicken to coat.

 Grill the chicken thighs for roughly 5 minutes each side, or until crisp on the outside and cooked through in the centre. Grill the sliced lemon for 2 minutes, or until charred.

Allow the chicken to rest for 5 minutes before slicing into approximately 1.2 cm strips. Nestle the sliced chicken, grilled lemon slices and any chicken juices into the warm oil mixture and leave to sit for 30 – 40 minutes to infuse before serving.

Best served with a crisp green salad and crusty bread to mop up the juices.