Paul's Lemon Chicken, Feta & Herb Involtini

*Note - use small chicken thighs - approx 12 - per batch. Ideally do a double batch. This is an Italian thing-rolling a flattened piece of meat, usually veal, into a log and flavouring it with anything you like, really. I had to have an excuse to include soft marinated feta in a recipe in this book, so here it is. These involtini are thick buggers, so don't rush them, let them sizzle gently and slowly and you will be rewarded.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a chicken thigh between two layers of plastic food wrap and gently pound so it is an even thickness all over, about 5 mm (1 in). Repeat with the remaining chicken thighs. Spread 1 tablespoon of feta over each flattened thigh and put a sprig of rosemary across. Sprinkle a little sea salt (but not too much as the feta could be salty enough) and some freshly ground black pepper over the meat and gently roll up the thigh, from one short end to the next, enclosing the feta and rosemary so it sticks out either end. Tie the involtini with kitchen string and put in a non-metallic dish. Repeat to make four involtini. Combine the olive oil, lemon juice and remaining herbs in a bowl and pour over the chicken. Cover and refrigerate for at least 3 hours.

Step 2

Remove the involtini from the fridge 20 minutes before cooking. Preheat the barbecue hotplate to low. Put the involtini on the hotplate and cook for about 16 to 18 minutes, turning often so they sizzle the whole time and are golden brown all over. Put the involtini on a heatproof plate, cover with foil and sit on the lid of the warm barbecue for 10 minutes to rest before serving.