This simple idea is filched from Soho House, where they flatten a huge, boned chicken leg served burnished with gremolata so softening its usual raw garlic and lemon zest vigour. My version uses thighs, marinated then griddled with lemon halves to squeeze over the top. It is very good with butternut/floppy lettuce and avocado salad with a thin mayo chive dressing and oven chips.
Serves 2 Prep 20 min Cook 20 min
Ingredients: 4 boned chicken thighs; 1 1⁄2 lemons; 2 sprigs rosemary; 2 garlic cloves; 2 tbsp olive oil; 25g flat leaf parsley.
1. Place the chicken on a chopping board with plenty of space around it, cover with clingfilm and gently but firmly bash several times to semi-escalope the meat.
2. Mix together juice from 1⁄2 lemon, lightly bashed rosemary, 1 peeled, chopped and crushed garlic and 1 tbsp olive oil. Place in a plastic bag with the chicken. Seal, massage and leave for at least 30 min.
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3. Heat the griddle very hot. Remove the chicken, shake off the marinade, season one side with sea salt and press that side onto the griddle. Press down for good contact, leave for 5 min, season, turn and cook as before.
4. Zest the whole lemon. Halve it and smear the cut surface with marinade. Place cut side down on the griddle to burnish. Check chicken doneness by piercing a dense part with a sharp knife, if juices run clear it’s done, if not, cook for a few more minutes.
5. Finely chop garlic, zest and parsley, separately then together. Sprinkle over the cooked chicken and serve with a lemon wedge.