- 2 Tablespoons olive oil, plus extra for greasing
- 1 Tablespoon brown sugar
- 2 Tablespoons apple juice
- 1 chipotle chile in adobo sauce, finely chopped
- 2 garlic cloves, crushed
- 1 Teaspoon dried oregano
- 1 Pound 2 ounces to 1 pound 5 ounces boneless, skinless chicken thighs, preferably free range, cut in half
- Lime wedges, to serve
Combine the oil, sugar, apple juice, chile, garlic, and oregano in a bowl and season with sea salt and freshly ground black pepper. Add the chicken and toss to coat. Cover and leave to marinate in the fridge for at least 1 hour or up to 4 hours.
Remove the chicken from the marinade, allowing any excess marinade to drip off.
Brush a barbecue or chargrill pan with oil, then heat to medium-high. Cook the chicken for 5-6 minutes on each side, or until cooked through. Cut into smaller pieces to serve, if you like. Serve hot or cold, with lime wedges.
If you’re taking these to a place that has a barbecue, take them uncooked, then cook on arrival.
Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)