12 skinless, boneless chicken thighs, about 2 lb (900 g)

1/4 cup (60 ml) lemon juice

1/4 cup (55 g) butter, melted

1 tsp salt

2 cloves garlic, chopped

2 tsp sweet paprika

2 small bird’s eye chili peppers, seeded and chopped

In a bowl, combine all the ingredients. Let marinate for 15 minutes.

Preheat the grill, setting the burners to high. Oil the grate.

On a work surface, lay flat 4 chicken thighs side by side. Thread two long skewers through the meat so that the skewers are parallel. Repeat with the remaining meat.

Reduce the burners to medium-low. Place the chicken on the grill and brush with the remaining marinade. Grill for 6 to 8 minutes on each side or until cooked through.

Delicious with potatoes, rice or a green salad.

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