We’ve revealed our secret recipe for our BBQ Chicken Thigh with Basil Mayo, Peas, Watercress – so you can enjoy our wood-fired flavours in the comfort of your own home!
At Burnt Orange wood-fired flavours is what we do and it’s finally our favourite season; where char-grilled flavours are king, and streams of mouth-watering BBQ scents have started to fill the summer’s air. This recipe is from our new menu, and hero’s the punchy flavours that cooking with fire brings about, alongside the contrasting plethora of fresh and seasonal ingredients that summer has to offer.
We’d love to see your creations, make sure to share to your Instagram stories and tag us @burntorangeuk
Step 1. Marinate your chicken thighs with soy, crushed garlic & honey and leave overnight in the fridge
Step 2. Blend the basil, olive oil & lemon juice until it forms a smooth purée and then mix through your mayonnaise and season to taste with salt and pepper
Step 3. For the salad. Mix watercress, peas & fresh mint and dress with lemon, olive oil salt & pepper.
Step 4. Fry your chicken skin-side down in a medium high cast iron skillet for about 4 minutes until you achieve crispy skin, then flip and cook for a further 4 minutes until cooked all the way through.
Step 5. To serve. carve your chicken into bite size pieces. Plate with your mayonnaise on the side and finish with your salad. Enjoy!