Step 1

Combine the lemon rind, orange rind, thyme and oil in a glass or ceramic bowl. Add the chicken and turn to coat. Season. Cover and place in the fridge for 2-3 hours to marinate.

Step 2

To make the orange and tarragon salsa, heat the port or orange juice in a microwave-safe dish on high for 10 secs or until hot. Add the currants and stir to coat. Set aside for 30 mins to soak. Place the orange segments and reserved juice in a medium bowl. Add currants, tarragon or basil, capers, shallot, oil and vinegar. Season and gently toss to combine. Set aside at room temperature until ready to serve.

Step 3

Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a serving platter. Set aside for 2 mins to rest. Serve with the salsa.