Spicy chicken bolts

Clean the orange, halve the fruit and cut 2 very thin slices of the cut faces. Carefully pull the sheet off the top of the chicken bolts.

Finely chop the oregano. Rub the meat on top with barbecue sauce and sprinkle with oregano. Put a slice of orange on it and pull the sheet over it again. Stick the skin with cocktail sticks in the meat. Let the chicken bolts lie for at least 30 minutes and reach room temperature.

Brush the chicken bolts around with olive oil and place them on the side of the barbecue. Roast the bolts nicely brown in 30-40 minutes and cooked inside. Turn them regularly. Check whether the bolts are cooked, pierce a skewer in the meat, if the moisture is clear and not pink anymore! - then the bolts are done. Delicious with potato salad.