8 x 140g chicken thigh fillets, trimmed
2 teaspoons paprika
2 teaspoons dried chilli flakes
6 cloves garlic, crushed
2 teaspoons sea salt flakes
½ cup (125ml) olive oil
⅓ cup (80ml) Worcestershire sauce
1 cup mint leaves
lemon wedges, to serve Place the chicken, paprika, chilli, garlic, salt, olive oil and Worcestershire sauce in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Thread the chicken onto skewers and char-grill or barbecue for 3–4 minutes or until cooked through. Sprinkle with mint leaves and serve with lemon wedges. Serves 4.
