This recipe started life as an experimental marinade for some chicken we were grilling for a recent barbecue. It was so tasty I felt I should share it.
Juice and zest of an orange
2 skin on chicken breasts (thighs and legs would also work well)
couple of sprigs of tarragon
1 tsp dried oregano
sprinkle of chili flakes (optional)
sprinkle of fennel seeds
1 tbsp agave syrup/maple syrup/brown sugar/honey
1 tbsp oil
2 whole, peeled cloves of garlic
1 tsp ground cumin
salt & pepper
Slash the chicken in several places taking care not to go all the way through. This will help cover more of it with the marinade and speed up the cooking process.
Mix all the marinade ingredients together in a container large enough to also hold the chicken.
Put the chicken in the marinade making sure it is worked into the meat. Cover then leave to marinate for about 20-30 minutes.
Heat up the grill, griddle pan or barbecue.
Place the chicken on to the hot grill flesh side down (or up if you are using a traditional grill) for 3-5 minutes until it leaves cleanly away from the grill.
Turn the chicken so that it is skin side down and cook for about 10 minutes or so until the skin is golden and crispy and the juices run clear.
Serve with a simple salad and some flat bread rice salad.