Hibiscus-marinated chicken thighs on hotplate

How Maurice does it

1. 1

   In a bowl, combine the chicken thighs with the chopped ginger, garlic, chili, green leaves, lemon wedges, soy sauce, sesame oil, olive oil, and red seasoning. Mix well to coat.

2. 2

   Cover and marinate in the refrigerator for at least 1 hour.

3. 3

   Place a round metal cooking plate over a lit fire pit and heat until hot. Drizzle with olive oil.

4. 4

   Transfer the marinated chicken and all marinade ingredients onto the hot plate. Cook over the fire, turning occasionally, until the chicken is cooked through and slightly charred, about 10–15 minutes.

5. 5

   Remove the cooked chicken to a wooden board and cut into smaller pieces.

6. 6

   Sprinkle the chopped hibiscus petals over the chicken. Serve hot, eating with chopsticks if desired.