6 boneless chicken thighs, skin on
600 grams dried fusilli pasta
½ cup olive oil juice of
2 large lemons
2 cloves garlic, crushed freshly ground pepper
½ cup extra virgin olive oil
large handful flat leaf parsley, roughly chopped
zest of 2 lemons
freshly grated pecorino or Parmesan cheese
basil pesto to serve
Combine the marinade ingredients in a bowl and add the chicken. Toss well to combine, cover and refrigerate for up to two hours.
Preheat a ridged grill plate or sauté pan. Cook the chicken, skin side down first, until golden and crisp. Turn over and finish cooking. Transfer to a plate, cover lightly and rest for 5 minutes. Slice just before serving.
Combine the sauce ingredients in a large bowl and set aside. Cook the pasta in a large pot of boiling salted water until al dente.
Drain and toss through the sauce along with the chicken and any juices on the plate.
Divide between warm serving bowls, shave over pecorino or Parmesan cheese and serve immediately.
Pass the basil pesto separately.