Quick and Easy – Lemon and Smoky Paprika Chicken

4 – 6 free range Chicken thighs, boned with skin or de-boned without

4 Cloves Garlic minced (if you’re short on time use some garlic powder instead)

2 tsp Smoky Paprika

1 tsp fresh Thyme

4 Tbs Lemon Juice (2 freshly squeezed lemons)

1/4 cup White Wine (optional)

2 Tbs Coconut or Olive Oil

Sea Salt and cracked fresh Pepper to taste

In medium bowl whisk together wine, garlic, paprika, thyme, lemon juice, salt and pepper. Add chicken and cover with a lid or foil. Marinade for 1 to 2 hours in the fridge. The flavour is better the longer it marinades but even 15 minutes, turning often, is delicious! Once marinaded, add oil to a large skillet pan or BBQ and heat medium to medium high. Add chicken skin side down and cook 6 minutes each side.

I like to cook at a lower heat and finish the chicken fully on the BBQ or the pan, while basting with the marinade sauce along the way. Its faster this way. Alternately Remove chicken from the pan/BBQ and place on paper towels to drain grease. Add the marinade sauce that the chicken was in to the pan.

 Add chicken back to pan and cover cooking over medium-low heat. Cook another 20 minutes in the sauce, turning half way through. While the chicken finishes, steam some broccoli, cauliflower, Asian veg and baby carrots as an accompaniment. Remove chicken from pan and serve over the vegetables. Drizzle with the lemon sauce and season further to taste. Enjoy!