"We use free-range, skin-on and bone-out chicken thighs, and marinate them for at least a day," says Simon Gloftis, owner of Brisbane's Hellenika restaurant. "The onion paste acts as a tenderiser as well as being there for flavour."
- 2 onions, coarsely chopped
- 2 tbsp smoked paprika
- 2 tsp dried Greek oregano
- 15 ml lemon juice
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 1.5 kg chicken thigh fillets
- Lemon wedges and tzatziki or natural Greek yoghurt, mixed micro herbs and shaved baby cucumbers, to serve
- 1Place onions in a blender with paprika, oregano, lemon juice and olive oil, season to taste and blend until smooth and combined. Transfer to a large bowl with chicken, season to taste and mix until combined. Cover and refrigerate to marinate for 12 hours or overnight.
- 2Preheat a lightly greased barbecue or char-grill pan to high, barbecue chicken, turning frequently, until charred and cooked through (15-20 minutes). Rest for 1 minute before serving.
- 3To serve, transfer to a platter, drizzle with extra olive oil and serve with lemon wedges, cucumber, herbs and tzatziki or yoghurt on the side.