התמונה להמחשה בלבדSpiced smoky barbecued chicken
A festive chicken dish boasting deep smoky notes and flame-seared richness, elegantly balancing bold curry and chili spices with a sharp citrus vibrancy. These thighs remain exceptionally succulent through precise slow grilling, while fresh aromatics impart a sophisticated profile perfect for an elevated outdoor dining experience.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- 2Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Nutrition
- Calories
- 351
- Protein
- 46.6g
- Carbs
- 1.1g
Recommended Equipment & Products
- Food processor
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Chef tips
For juicy chicken with crispy skin, start cooking over indirect heat and move it to the center for a quick sear at the end. This prevents spices from burning and adds a deep smoky flavor. For a perfect family meal, serve the chicken with grilled corn on the cob. If you want a kick, add smoked paprika to the marinade or serve with fresh chimichurri to balance the flavors.
Culinary reasoning
A festive chicken dish boasting deep smoky notes and flame-seared richness, elegantly balancing bold curry and chili spices with a sharp citrus vibrancy. These thighs remain exceptionally succulent through precise slow grilling, while fresh aromatics impart a sophisticated profile perfect for an elevated outdoor dining experience.