Spiced smoky barbecued chicken — chicken thighs marinated in curry spices, garlic and lemon, then grilled over smouldering herbs until charred and tender. Aromatic, smoky barbecue at its best.
- 2 cloves Garlic
- Juice/zest of one Lemon
- 2 tblsp Curry Powder
- Pinch Chilli Flakes
- 3 tablespoons Olive Oil
- 12 Chicken Thighs
- Bunch Rosemary
- Bunch Thyme
- 2 Bay Leaves
Preparation
- 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, and 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 cooking for a further 20–30 minutes, turning as necessary, until slightly charred from the burnt herbs and cooked through to the bone.
