1 large sprig /
1 Clove /
EUROPEAN UNION SUSTAINABLE EXTRA VIRGIN OLIVE OIL 500 MLFind out more
Finely chop the mint leaves already washed and well dried. Transfer to a bowl and add the grated zest and lime juice, a tablespoon crushed red pepper, clove of garlic cut into slices and about an oz of oil.
Thigh Arrange the chicken in a baking dish, season with a pinch of salt and pour the marinade. Cover with foil and let stand in refrigerator for at least a couple of hours.
Meanwhile turn on the barbecue.
Wash the potatoes and cut into thick slice about 1 cm without peeling. Season well with salt and pepper and cook on the BBQ for about 30 minutes, turning halfway through cooking.
After the first 10 minutes of cooking, drain the chicken from the marinade. Place on the grill and cook about 10 minutes per side.
Serve the meat and then topped with a drizzle of raw oil and accompanied with grilled potatoes and a mixed salad.