Lime and Rosemary Chicken Thighs

Serves 4

This is lively and richly scented with rosemary. Chicken thigh fillets cook in a matter of minutes, making them a much better bet than drumsticks or wings.

450g-500g chicken thigh fillets

Marinade

3 tbsp lime juice, 1 tsp finely grated zest, plus wedges to serve

2 tbsp date syrup

2 heaped tsp finely chopped rosemary

•  Open out the chicken fillets and lightly bash with a rolling pin to an even thickness of about 1cm.

•  Combine all the ingredients for the marinade in a large bowl, add the fillets and stir to coat them, then cover and chill for up to an hour.

•  Lay out the fillets on a plate, drizzle over a little vegetable oil and season each side.

•  Barbecue over hot coals for 3-5 minutes on each side until golden and firm when pressed.