Spiced Smoky Barbecued Chicken
Chicken thighs cooked over smouldering rosemary and thyme with a smoky, spiced lemon marinade.
- 55 min
- 520 kcal
- Australian
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Smash the garlic with a little salt using a pestle and mortar.
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Step 2:
Add the lemon zest and juice, curry powder, chilli flakes, olive oil, and a good grinding of black pepper.
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Step 3:
Mix to a paste. This can also be done in a mini food processor.
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Step 4:
Toss the chicken in the marinade and set aside while you light the barbecue.
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Step 5:
When the barbecue is hot, lay the bunches of rosemary and thyme on the grid and place the chicken, skin side up, on top.
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Step 6:
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.
10 min -
Step 7:
Turn the chicken and cook for a further 20–30 minutes, turning as necessary, until slightly charred from the burnt herbs and cooked through to the bone.
20–30 min
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