Kefir And Herb Barbecued Chicken

• 1 tablespoon sunflower oil
• 1/4 cup parsley stalks and leaves, roughly chopped
• 1 cup kefir or natural yoghurt
• 6 tablespoons honey
• 2 teaspoons peri peri
• sea salt flakes
• freshly ground black pepper
• 2 pounds boneless chicken thighs

1. To make the marinade, place all the ingredients, except the meat, into a food processor and blitz.
2. Place the mixture into a large container and check the seasoning before you drop the chicken in.
3. When you are happy with the sweet, salty, spice balance, add the chicken.
4. Rub the marinade all over the chicken and leave to marinate for a couple of hours or preferably overnight.
5. Preheat a barbecue.
6. Take the chicken out of the marinade and throw the chicken on the hottest part of the barbecue.
7. Cook for 10 minutes on each side, check that the juices run clear, then devour.

sunflower oil, parsley stalks, natural yoghurt, honey, peri peri, salt, freshly ground black pepper, chicken thighs

Taken from www.foodrepublic.com/recipes/kefir-and-herb-barbecued-chicken/ (may not work)