Smoky Hot Chicken

• Chicken
• 9 boneless, skinless chicken thighs
• 3 lemons, halved and juiced
• 1/4 cup rice wine vinegar
• 1/2 cup canola oil
• 6 garlic cloves, smashed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon Smoked Paprika
• 1 tablespoon Hot Paprika
• 1 teaspoon turmeric
• 1 pint cherry or grape tomatoes
• Bamboo Skewers, soaked for 30 minutes
• Sauce
• 1 garlic clove, minced
• 1/3 cup mixed fruit marmalade, chopped if the pieces are large
• 1/3 cup lime juice
• Chopped parsley & Smoked Paprika for garnish

1. Cut the chicken into large chunks.
2. Toss marinade ingredients in a large bowl and whisk together.
3. Add chicken and marinate for at least an hour, and up to 8 hours.
4. Skewer chicken and put a tomato between each piece. I like to use two skewers so the chicken can be turned on the grill, without spinning on the skewer.
5. Grill on a hot grill (or use a grill pan) for 4-5 min. per side. Let it rest for three to five minutes, then serve.
6. While the chicken rests, in a small saucepan, heat a little canola oil and saute the garlic until you can just start to smell it. Toss in the marmalade and lime juice and heat through.
7. Puddle a small amount of the sauce on the plate and plate the chicken and tomatoes, add some rice and a simple green salad for a quick dinner. Scatter smoked paprika and chopped parsley around the edges of the plate for decoration, because even a simple dinner deserves to be dressed up a little.

chicken, chicken, lemons, rice wine vinegar, canola oil, garlic, salt, fresh ground pepper, paprika, paprika, turmeric, cherry, skewers, sauce, garlic, mixed fruit marmalade, lime juice, parsley

Taken from food52.com/recipes/897-smoky-hot-chicken (may not work)