Grilled chicken thigh and asparagus

Ingredients for 4 servings:

• 12 chicken thigh(s), boned
• 2 chili peppers, red
• 1 orange(s)
• 2 lemons
• 2 limes
• 2 tbsp sea salt, coarse
• 2 tbsp brown sugar
• 150 ml maple syrup
• 16 stalk(s) asparagus, green
• salt and pepper
• 16 slices of bacon
• 4 vine tomatoes
• 4 tbsp olive oil
• Grease for the rust

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

For the marinade, deseed the chili peppers and cut into pieces. Rinse the oranges, limes, and lemons in hot water and finely grate the zest. Halve the fruit and squeeze out the juice, reserving the juice. Mix with the chili, sea salt, sugar, maple syrup, and 500 ml water. Rinse the chicken thighs, pat dry, and place them in the marinade. Leave the marinade to work in the refrigerator for 1 to 1 1/2 hours. Remove the chicken thighs from the marinade and pat dry. Grease the grill rack and grill the meat over indirect heat for 35 minutes. Turn after 20 minutes. Then keep warm. Peel the asparagus and blanch until al dente, refresh in cold water, and pat dry. Wrap each stalk in a slice of bacon. Trim the tomatoes. Drizzle both with olive oil and season with salt and pepper. Grill the asparagus and tomatoes for about 4 minutes, turning occasionally, until the bacon is crispy. Serve the chicken thighs with asparagus and tomatoes.