Piri-Piri Grilled Chicken Thighs with Charred Broccolini

Ingredients

• 1½ lb Chicken Thighs
• 4 red chilies (bird's eye or Fresno), stemmed
• 4 cloves garlic
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 lemon, juiced and zested
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bunch Broccolini
• Salt and black pepper

Method

1. Blitz the chilies, garlic, olive oil, vinegar, lemon juice and zest, paprika, oregano, and 1 tsp salt into a rough piri-piri. Reserve a third for serving; massage the rest into the Chicken Thighs and marinate 30 minutes if you can, 10 if you can't.
2. Heat a grill or grill pan to medium-high. Grill the Chicken Thighs skin-side down first, turning every few minutes and basting with marinade from the bowl, until charred in spots and 165°F at the thickest point, 15–20 minutes.
3. Toss the Broccolini with a little oil and salt and grill alongside until blistered and just tender, 4–5 minutes.
4. Rest the Chicken Thighs 5 minutes — the juices need a moment to change their minds about leaving.
5. Spoon the reserved piri-piri over everything and serve with lemon wedges.