1.8 kg chicken thighs
170m olive oil
juice of 1 large lemon
2 sage leaves
1/2 tsp chilli powder
2 French shallots
2 garlic cloves
4 tbsp chopped parsley
2 1/2 tbsp softened butter
Place chicken in a shallow dish. Mix together the olive, lemon juice, sage and chilli in a bowl and season well with salt and pepper. Pour over the chicken and leave to marinate in the fridge for 30 minutes. Turn the chickens and leave for another 30 minutes.
Meanwhile chop the shallots, garlic, parsley and butter in a blender. Season with salt and pepper.
Preheat the grill.
Place the chickens, skin down on a grill tray. Position about 10 cm below the heat and grill for 10 minutes basting with the marinate once or twice. Turn the chickens and grill, basting occasionally for another 10 minutes.
Spread the butter paste over the skin of the chickens with a knife. Reduce the heat and grill for about 3 minutes until the coating is lightly browned.
The garlicky, buttery taste of the crispy chicken skin is absolutely heavenly!