Shepton Chicken Flatbreads

Time

Serves

Ingredients

• Field & Flower Boneless Chicken Thighs (350g)
• Shepton House Rub
• 2-3 flatbreads
• 1 tsp harissa paste
• Large spoonful of mayonnaise
• 1 lime
• 3 spring onion stalks
• Shredded lettuce
• 20g fresh mint

Instructions

1. Marinate the chicken thigh with a small amount of vegetable oil and a generous sprinkle of Shepton House Rub (you want them to be nicely coated). Leave to marinate for at least one hour but preferably overnight.
2. Preheat your grill to a medium setting and lay the chicken thighs out flat, skin side up, then grill for 15-20 minutes until the chicken is cooked through and the skin is crispy. Don't be afraid of a bit of char! Once cooked, leave to rest for 5 minutes before slicing.
3. In a small bowl mix the harissa paste, the juice of half a lime and mayonnaise.
4. Warm the flatbreads in a dry pan and the layer with the cooked chicken, harissa mayo, shredded lettuce, spring onion and mint.