Barbecue chicken thighs with cherry tomatoes

Boneless chicken thighs may not be what you’d normally think of to cook on a barbecue, but they’re quick to cook and super-tasty.

For the chicken

4	Chicken thighs (Main)
1 pinch	Flaky sea salt
1 pinch	Cracked black pepper
1	Lemon, juice only
1 punnet	Cherry tomatoes (Main)
1 drizzle	Olive oil, for cooking

To serve

4 tsp	Red pepper pesto, store-bought
1 sprinkle	Fresh herbs

Directions

1. In a bowl, place the chicken thighs and season generously with salt and pepper, and add the lemon juice. Set aside for 10 minutes before cooking. Add the cherry tomatoes.
2. Drizzle some oil on the barbecue hot plate. Add the chicken and tomatoes together and cook until each side is charred slightly and crisp — flipping once during cooking. This should take about 5 minutes each side.
3. Serve on a plate of roughly chopped fresh herbs and drizzle with capsicum pesto to serve.

More hotplate recipes from Delaney

• Eggplant salad with fresh herbs
• Courgette, halloumi, lemon and mint skewers