Spiced smoky barbecued chicken
This Australian barbecued chicken features a robust marinade of garlic, lemon, Kashmiri spices and chilli. The chicken thighs are cooked over fresh rosemary, thyme and bay leaves on the barbecue, which infuses them with a wonderful smoky aroma. The process takes about 45 minutes, resulting in juicy, slightly charred chicken that is ideal for a main course. It serves six people, making it a great choice for a family meal or casual gathering.
Ingredients
- 2 garlic cloves peeled finely
- grated zest and juice of 1 lemon
- 2 tbsp Kashmiri spice mix, or good-quality curry powder
- 1 dried bird's-eye chilli seeded and crushed, or a pinch of chilli flakes
- 3 tbsp olive oil
- 12 chicken thighs bone in, skin on
- 2 large bunches each rosemary and thyme
- 2 branches fresh bay leaves
Method
- Prepare the marinade by crushing the garlic with a little salt in a pestle and mortar. Incorporate the lemon zest and juice, the spice mix, chilli, oil and a generous amount of black pepper. Combine until it forms a paste. A mini food processor can be used for this step.
- Coat the chicken thighs in the marinade and allow them to rest. Light your barbecue. Once it is hot, place the bunches of herbs directly onto the grill. Position the chicken, skin side up, on top of the herbs. If available, close the barbecue lid. Let the chicken cook on the smouldering herbs for about 10 minutes until it begins to colour. Flip the chicken and continue cooking for a further 20-30 minutes, turning as needed, until it is cooked through to the bone and has a slight char from the burnt herbs.
Nutrition (per serving)
Calories628 kcal
Fat48 g
Saturates13 g
Carbs2 g
Protein47 g
Sodium232 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineaustralian
