Grilled chicken thighs with spicy brazilian sauces

1. Marinate the chicken for as long as possible, even overnight.
2. Thread the thighs onto metal skewers.
3. Heat a grill plate on the gas hob and when hot, brush each skewer with oil and place on the grill. Allow to colour up before turning - a bit of charring will encourage the bbq flavours!
4. Once browned all over, turn the heat down and cook slowly until cooked through. Serve on platters with sauces and salads as follows

Sauces for Chicken Skewers

Tomato & Vinegar:

1. In a bowl, grate 2 medium-size firm tomatoes to a pulp and ½ red onion, also grated. Add 1 Tbsp chopped coriander and add a dash of vinegar. Mix well and leave to stand.

Herb Sauce:

1. In a mortar & pestle (or blender) mix 2 cloves garlic, pinch of salt, 2 spring onions (chopped), 1 chilli pepper, 2 tablespoons each of chopped coriander and parsley, juice from one lime, 2 Tbsp of olive oil. Work it until a loose paste is formed. Set aside.

Rosemary Paste:

1. In a mortar and pestle, macerate 3 Tbsp rosemary leaves, the juice of one lemon, salt, and olive oil.