01 Apr 2022
4 Hours 4 Minutes | easy | Serves 4
Preheat the two central gas burners on the Jupiter Outback BBQ and set the heat to medium.
Place the cast-iron skillet in the centre of the grill and add a splash of oil. Season the chicken thighs with salt and pepper, then add them to the pan skin side down and cook until golden brown, 10-15 minutes. Add the lemon slices too, and let them sizzle in the bottom of the pan.
1.
Place the cast-iron skillet in the centre of the grill and add a splash of oil. Season the chicken thighs with salt and pepper, then add them to the pan skin side down and cook until golden brown, 10-15 minutes. Add the lemon slices too, and let them sizzle in the bottom of the pan.
2.
Remove the chicken thighs from the pan, then add the orzo and stock, mixing until evenly distributed. Return the thighs to the pan, skin side up. Close the lid of the BBQ and allow everything to cook over low-medium heat until the orzo is tender and has absorbed the stock and the chicken is cooked through – around 20 minutes.
3.
Make the gremolata by combining the lemon zest, dill and finely chopped garlic.
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