Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (skin on, bone in)
  • 6 garlic cloves
  • 4 long red chillies, chopped
  • 200ml pale ale
  • 200ml dry white wine
  • Juice of 2 lemons, plus extra lemon wedges to serve
  • 2 tbs extra virgin olive oil
  • 4 bay leaves
  • 3 thyme sprigs
  • 3 tsp smoked paprika (pimenton)
  • 1/3 cup (100g) semi-dried tomatoes
  • 2 garlic cloves
  • 2 egg yolks
  • 2 tbs red wine vinegar
  • 1 1/2 tsp smoked paprika (pimenton)
  • 220ml olive oil
  • Juice of 1/2 a lemon

Instruction

  • For the marinade, place garlic and chilli in a food processor and whiz until finely chopped. Transfer to a bowl with pale ale, wine, lemon juice, oil, bay leaves, thyme and paprika, and stir until well combined.
  • Score the skin of the chicken in several places, add to marinade and combine well with your hands, rubbing the marinade into the scores. Cover and chill for 2 hours or overnight to marinate.
  • Meanwhile, for the smoky tomato aioli, place tomatoes, garlic, egg yolks, vinegar and paprika in a food processor and whiz until well combined. With the motor running, add oil in a slow, steady stream until combined and emulsified. Add lemon juice and 1 tbs hot water, and whiz to combine. Cover and chill until needed.
  • Heat a chargrill pan or barbecue to medium-high heat. Remove chicken from marinade and grill, covered (use foil if using a chargrill pan), for 10 minutes each side or until cooked through. Rest for 5 minutes, then serve with smoky tomato aioli and extra lemon wedges.