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For the marinade:
Mix all ingredients within a bowl. Using a sharp knife, score the flesh of the chicken thighs in several places and open the chicken thighs.
Place the chicken thighs in the bowl with the marinade and turn them several times so that the marinade is evenly distributed. Marinate for 2-3 hours.
For the salad:
Quarter and deseed the peppers and remove the white part. Rinse the peppers, pat dry and cut into strips.
Insert the grill plates into the MultiGrill 9 and place it in contact grill position. Set the lower and upper thermostat knob to 240°C. Press the start/stop button to preheat the grill.
When the display shows ready, lightly oil the pepper quarters and place them on the lower grill plate, press down with the upper grill plate and cook for about 5-8 minutes. Then remove and cut into thin strips.
Peel the garlic and grate finely, mix with the pepper strips and the remaining ingredients for the salad and leave to infuse.
For the chicken:
Leave the MultiGrill 9 in contact grill position and set the lower and upper thermostat knob to 210°C. Press the start/stop button to preheat the grill.
When the display shows ready, place the chicken thighs on the lower grill plate, press down with the upper grill plate and cook for about 20-25 minutes, turning 2-3 times.
Once the chicken thighs are cooked, transfer to a plate and serve with the salad.
For the marinade:
Mix all ingredients within a bowl. Using a sharp knife, score the flesh of the chicken thighs in several places and open the chicken thighs.
Place the chicken thighs in the bowl with the marinade and turn them several times so that the marinade is evenly distributed. Marinate for 2-3 hours.
For the salad:
Quarter and deseed the peppers and remove the white part. Rinse the peppers, pat dry and cut into strips.
Insert the grill plates into the MultiGrill 9 and place it in contact grill position. Set the lower and upper thermostat knob to 240°C. Press the start/stop button to preheat the grill.
When the display shows ready, lightly oil the pepper quarters and place them on the lower grill plate, press down with the upper grill plate and cook for about 5-8 minutes. Then remove and cut into thin strips.
Peel the garlic and grate finely, mix with the pepper strips and the remaining ingredients for the salad and leave to infuse.
For the chicken:
Leave the MultiGrill 9 in contact grill position and set the lower and upper thermostat knob to 210°C. Press the start/stop button to preheat the grill.
When the display shows ready, place the chicken thighs on the lower grill plate, press down with the upper grill plate and cook for about 20-25 minutes, turning 2-3 times.
Once the chicken thighs are cooked, transfer to a plate and serve with the salad.
