Words and images Fiona Hugues
Grilled Chicken Thighs with Heirloom Tomatoes, Feta & Sticky Asian Style Vinaigrette
8 chicken thigh fillets
2 large ripe heirloom tomatoes, sliced
handful of cherry tomatoes, sliced in half
1 cup caster sugar
½ cup red wine or sherry vinegar
¼ cup white wine vinegar
1 tbsp sesame oil
3 garlic cloves, unpeeled
1 dried red chilli (leave out, or just replace with a small piece if you don’t like too much heat)
1 small cinnamon stick
100g feta, crumbled
small handful of coriander
additional salad leaves (optional)
salt & pepper
FOR THE VINAIGRETTE
In a small saucepan over medium heat place the sugar, vinegars, garlic, chilli, cinnamon stick and a sprinkle of salt with a good grind of pepper. Bring to a simmer and stir to dissolve the sugar. Add a few drops of sesame oil, turn down the heat slightly and continue to cook until it becomes slightly syrupy and slightly reduces, around 10 minutes. Set aside. It will thicken further as it cools. Store in an airtight container in the fridge for up to three weeks.
Heat your grill on high. Season and lightly oil your chicken thighs. Place the chicken on the grill and don’t be tempted to move them until they release easily. Once they’re well seared and marked they will lift up nicely. Flip them and put down the BBQ hood or turn down the heat slightly if you’re cooking indoors, so they cook through and juices run clear when tested with a small sharp knife. Remove and set aside to rest.
Assemble your tomato slices on one end of a large platter. Season with salt and pepper. Place your grilled chicken fillets on the other end on top of some of the tomato. Crumble feta over the middle and drizzle a generous amount of the sticky vinaigrette on top. Sprinkle over some torn coriander leaves and additional salad leaves and dig in immediately.