Boneless chicken thighs may not be what you’d normally think of to cook on a barbecue, but they’re quick to cook and super-tasty.
For the chicken
|4||Chicken thighs (Main)|
|1 pinch||Flaky sea salt|
|1 pinch||Cracked black pepper|
|1||Lemon, juice only|
|1 punnet||Cherry tomatoes (Main)|
|1 drizzle||Olive oil, for cooking|
|4 tsp||Red pepper pesto, store-bought|
|1 sprinkle||Fresh herbs|
- In a bowl, place the chicken thighs and season generously with salt and pepper, and add the lemon juice. Set aside for 10 minutes before cooking. Add the cherry tomatoes.
- Drizzle some oil on the barbecue hot plate. Add the chicken and tomatoes together and cook until each side is charred slightly and crisp — flipping once during cooking. This should take about 5 minutes each side.
- Serve on a plate of roughly chopped fresh herbs and drizzle with capsicum pesto to serve.
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