Marmalade and ginger barbecue chicken

A simple chicken recipe to try out the new chapa range.  This requires so little effort and the results are disproportionately delicious to the amount of work put in.
Sit back and enjoy the compliments.

Now I know that there at least as many opinions about marmalade as there are marmalades, but let's not go there, hey?  Let's simply choose your favourite.  I used home made, but suggest you use a tangy, not overly sweet one for this recipe, I guess even a lime marmalade would do the trick.

8 - 10 chicken thighs
2 tblsp marmalade
Juice and finely grated  zest of 1 orange - I used a Seville orange that I'd been keeping in the freezer
1" peeled and grated ginger
2 tsp ground coriander
Crushed chilli to taste

Mix the marinade ingredients together and massage into the chicken. Leave to stand while you get the BBQ chapa alight.
Alternatively heat the oven to 180ºC
Scale this up depending on the size of your party and if you are cooking for a crowd, you are gonna need a bigger chapa.

Cook the chicken over the flames, turning frequently to prevent burning, until the juices run clear.
Or cook in a prospector pan in the oven for 25 minutes.

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