• Whack the unpeeled garlic with the side of a large knife to release its flavour. Mix all the marinade ingredients, including garlic, in a bowl or resealable bag. Trim any loose fat from the chicken, open out the thighs then add them to the marinade and turn to coat. Leave for 20 minutes, or up to 24 hours in the fridge.
• About 20 minutes before you want to eat, heat up your BBQ or heat a heavy frying pan or ridged grill pan on the stove for 2 minutes. 
• Add the oil, spreading it over the surface with a silicone brush. When very hot, add the chicken, reserving the marinade (you might want to have a cover or splatter screen to hand) and sear over high heat without moving the chicken for 4-5 minutes. Turn over the thighs and cook for another 4-5 minutes or until a rich brown and cooked all the way through – check by nicking with a sharp knife to make sure the flesh in the centre is opaque.
• Reduce the heat if the chicken is browning too quickly. Transfer to a baking tray, cover loosely with foil, and leave to rest for 5-10 minutes so the chicken is juicy and easier to carve.
• Meanwhile, put the 'fixin's' into small bowls. Halve the onions, peel and slice into thin crescents. Halve the peppers, seed, and slice into thin strips. Warm the wraps. 
• Heat the pan again until very hot, add peppers and onions, sprinkle with the sea salt then stir-fry over high heat for 2-3 minutes or until just tender. Add the reserved marinade and boil for a few minutes. Carve chicken at an angle into thin strips then add those and any juices to the onions and peppers. 
• Each diner can fill their own wrap with chicken and vegetables topped with the 'fixin's'.
  
  Recipe adapted from To Life, Healthy Jewish Food by Judi Rose and Dr Jackie Rose

First published in the JC August 7, 2020