Chicken Espetada

125ml olive oil

30ml red wine vinegar

30ml dry sherry

1 red chilli, seeded and chopped 10ml chopped garlic

10ml dried thyme

5ml salt

5ml ground black pepper

6-8 bay leaves

8-10 chicken thighs trimmed of excess fat

Combine all the ingredients for the marinade and mix well. Pour over the chicken thighs.

Refrigerate for a few hours or overnight.

Thread the thighs on to soaked wooden skewers or metal ones.

If you have a bay tree, the chicken can be skewered on to cleaned branches.

Prepare a hot fire and cook the skewers over indirect heat with the lid on for 30 to 40 minutes until well cooked.

Base with any remaining marinade. Delicious served with Portuguese rolls.

Serves 8-10.