Charred, then spooned
Serves 4 · 35 min, plus salting
You need
- 8 chicken thighs, bone in, skin on
- 3 tbsp Berry Hot
- 1 tbsp olive oil
- 1 lime, halved
- Salt, coriander to finish
Method
- Salt the thighs well and leave them uncovered in the fridge for at least an hour. Skin wants dry air, not fifteen minutes on the counter.
- Oil the skin. Grill skin side down over medium coals, away from the hottest part, ten minutes, until dark and crisp.
- Turn and cook 12 to 15 minutes more, until the thickest part reads 75°C at the bone.
- Move off the direct heat, spoon the Berry Hot over and let it warm through for a minute, no longer.
- Rest five minutes. Squeeze the lime over and scatter coriander.
