Spiced Smoky Barbecued Chicken
Succulent chicken thighs infused with smoky herbs, curry spices and fragrant charred barbecue aromatics.
Ingredients
2 garlic cloves1 bulb
Juice and zest of 1 lemon1 loose
2 tbsp curry powder90g
Pinch of chilli flakes35g
3 tbsp olive oil500ml
12 bone-in chicken thighs1.2kg
2 bunches fresh rosemary40g
2 bunches fresh thyme40g
2 dried bay leaves5g
Method
- Make 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.
- Toss 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.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.95 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£6.51 est. · serves 6