Smoky, golden and fragrant with oregano, these chicken thighs are marinated overnight in a silky onion and paprika marinade, then grilled until beautifully charred in the Essteele Per Salute 28cm Grill Pan. Served with cool cucumber ribbons, fresh dill, charred lemon and a generous bowl of tzatziki, it’s a Greek-inspired dinner made for warm-weather entertaining.
Serves 4
Ingredients
Onion and paprika marinade
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1 large brown onion, roughly chopped
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2 tbsp smoked paprika
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2 tbsp fresh oregano leaves, roughly chopped
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15 ml (1 tbsp) freshly squeezed lemon juice
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50 ml extra virgin olive oil, plus extra to finish
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Sea salt flakes and freshly cracked black pepper
For Chicken
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1 kg free-range chicken thigh fillets, skin off
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2 lemons, halved or cut into thick wedges
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Light drizzle of olive oil, for the pan
To Serve
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2 Lebanese cucumbers, shaved into long ribbons with a vegetable peeler
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½ bunch fresh dill, fronds picked
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A few extra sprigs of fresh oregano, leaves picked
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1 cup (280 g) tzatziki or thick Greek-style yoghurt
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Lemon wedges
Instructions
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Blitz the marinade. Add the onion, smoked paprika, fresh oregano, lemon juice and olive oil to a blender with a good pinch of salt and pepper. Blend until completely smooth — the onion purée helps tenderise the chicken while adding flavour.
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Marinate overnight. Place the chicken in a large bowl, pour over the marinade and toss until every piece is well coated. Cover and refrigerate for at least 12 hours, or overnight for the best flavour.
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Heat the grill pan. Remove the chicken from the fridge 20 minutes before cooking. Lightly oil the Essteele Per Salute Grill Pan and place over medium–high heat. When the Thermotech™ handle indicator turns green, the pan is ready.
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Grill the lemons. Lay the lemon halves cut-side down in the ridges and cook for 3–4 minutes, until deeply charred and caramelised. Set aside.
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Grill the chicken in two batches. Shake off any excess marinade and arrange the thighs in a single layer without crowding. Cook for 5–6 minutes, then turn and cook for another 5–6 minutes, until well marked and cooked through (75°C at the thickest part). Keep cooked chicken warm, loosely covered with foil.
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Rest and finish. Rest the chicken for 2–3 minutes. Return the chicken and grilled lemons to the pan, then scatter with fresh oregano leaves.
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Serve. Drizzle with extra olive oil and squeeze over the charred lemons. Serve with cucumber ribbons tossed with dill, tzatziki or yoghurt, and extra lemon wedges on the side.
Notes
Less is more - Let excess marinade drip off before grilling – a thin coating chars beautifully, but too much will steam. A thick layer of marinade adds moisture to the surface. That cools the contact point and slows browning.
Don't rush the char- Leave the chicken undisturbed until it releases easily from the ridges — that's when the grill marks are set.
Protect the nonstick - Turn the chicken with silicone-tipped tongs or a nylon spatula rather than metal utensils.
