Grilled Chicken Thighs With Burnt Salsa & Lime Crema

6-8 free-range chicken thighs (skin on, oyster cut)

Olive oil

Half an onion

BBQ Rub

1 tablespoon garlic granules

1 tablespoon hot or smoked paprika

1 teaspoon fine sea salt

1 teaspoon freshly cracked black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

Burnt Tomato Salsa

500g fresh plum or Roma tomatoes

1 teaspoon coarse sea salt

1-2 jalapeño chillis (go hotter if you like)

Bulb of garlic with top cut off rubbed with olive oil and salt, wrapped in tinfoil

1/2 white onion halved

50g fresh coriander

Juice of 1 lime

Sugar and sea salt to taste

Lime Crema

200ml sour cream

Juice of 1 lime

Lime zest

Pinch of salt

1). Combine BBQ rub ingredients in a small bowl and mix well, breaking up any lumps.

2). Rub chicken thighs with olive oil, then generously add rub from a height covering evenly. Cover and rest for 10 mins.

3). Heat a charcoal grill using a chimney starter until the coals are glowing with light white ash.

4). Add hot coals to the grill, and push the coals to one side with tongs or ash rake so half of the grill has coals and the other half has no coals.

5). Place the grate on top and let it heat up. Once hot, brush the grate with a wire brush to clean it. Take the half onion, dip it in olive oil and draw it over the grill grates to season and oil the grates using tongs. Place the lid on the BBQ (if you have a lid) and let it heat up for 5 minutes.

6). Place the chicken thighs on the side of the grill with no coals, place the lid on the grill and leave covered for 25-30 mins. Using a digital thermometer to check the temperature, thighs should be cooked to 85c for tenderness (75c is the safe cooking temp for all chicken). Once they reach the desired temperature, move them over to the hot side of the grill to crisp the skin. Remove and cover with foil, rest for 10 mins.

7). If you don’t have a lid follow the same method but move the thighs over the coals intermittently, moving back over to the side with no coals if you experience flareup from the fat. The side with bo coals provides a safe zone from flare-ups. Follow the same temperature and resting rules.

Burnt Tomato Salsa:

1) On a hot grill place whole tomatoes, onion, garlic packet, jalapeno and cook with the lid on for approx 20 mins or until softened and blackened. If you don’t have a lid for your BBQ turn regularly for an even char. Alternatively, place it under a hot grill for about 20-25 mins.

2) In a food processor or blender add the cooked ingredients, coriander and lime juice, pulse gently until you have a slightly chunky mix. Taste and season with salt/sugar/hot sauce.

Lima Crema:

1). Place sour cream in a small bowl, gently stir in the lime juice, add salt, stir again and grate lime zest over the top.