Serves: 4
Prep Time: 15 minutes (plus marinating)
Cook Time: 20–25 minutes

Ingredients

• 1.5 kg chicken pieces (thighs, drumsticks, or breast fillets – skin on for extra flavour)

• Juice & zest of 2 fresh lemons

• 4 tbsp olive oil (or sunflower oil)

• 4 garlic cloves, finely crushed

• 1 tbsp fresh thyme leaves

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• 1 tsp paprika (optional, for extra colour)

• Salt & black pepper, to taste

‍ Method

1. Prepare the marinade:
   In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, thyme, parsley, oregano, paprika, salt and pepper.

2. Marinate the chicken:
   Place chicken pieces in a dish or zip-seal bag. Pour over the marinade, making sure every piece is coated well. Cover and refrigerate for at least 1 hour (or overnight for maximum flavour).

3. Pan-grill the chicken:
   Heat a grill pan (or heavy skillet) over medium-high heat. Place chicken pieces skin-side down first. Cook for 6–8 minutes per side, depending on thickness, until golden brown and cooked through (juices should run clear).

4. Finish with lemon:
   Squeeze fresh lemon juice over the chicken just before serving for a bright, zesty flavour.

5. Serve:
   Best enjoyed with roasted vegetables, a crisp garden salad, or traditional South African pap and chakalaka.

Butcher’s Tip

For extra tenderness, add 2 tbsp plain yoghurt to the marinade — it helps break down the chicken fibres and locks in flavour.