Place the thighs in a non-metallic bowl with the grated lemon rind, 60ml (4 tbsp) lemon juice, thyme, rosemary, crushed garlic, seasoning and olive oil. Marinate for 6hr or overnight. Stir occasionally.
Step 2
Drain thighs (reserve marinade). Place, skin side up, on a lightly oiled, foil-lined grill pan. Cook under the preheated grill for 12min or until brown. Turn and grill for 10min, brushing occasionally with the marinade. Skim fat off cooking juices, pour into a pan with crème fraîche. Bring to boil; bubble for 8-10min. Stir in the basil. Serve with the chicken. Garnish.
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