45 MINUTES + MARINATING TIME | FEEDS 4
BBQ spiced chicken with griddled lemons & spring onions
I love cooking chicken thighs on the BBQ as they stay lovely and juicy. The griddled lemons and spring onions make this extra special so don’t skip them! The chicken can be marinated up to 24 hours before you plan to BBQ.
METHOD
Season the chicken thighs on both sides with salt and pepper.
For the marinade, simply mix the ingredients together in a large mixing bowl and season with salt and pepper. Add the chicken thighs to the bowl and toss to coat the chicken. Marinade in the fridge for 1-2 hours, or for as much time as you have (you can even marinade overnight if you’re organised enough!).
Preheat the barbecue for at least 15 minutes so that it’s nice and hot. On the direct heat of the barbecue (the hottest part), grill the chicken thighs, skin side down, for 5 minutes until nicely charred. Turn and grill on the other for 3-5 minutes then move to the indirect heat (the cooler part of the barbecue). Leave to cook, with the lid down, for 15-20 minutes until the meat thermometer reads 75C at the thickest part of the thigh.
Meanwhile, toss the spring onions with 1 tbsp olive oil and rub 1 tbsp olive oil onto the cut side of the lemons. Grill the spring onions on the direct heat for 8-10 minutes until softened and lightly charred. Grill the lemons, cut side down, on the direct heat for 5 minutes until they are charred and release easily from the grates.
Serve the chicken thighs with the grilled spring onions and lemons for squeezing over.
INGREDIENTS
8 bone in, skin on chicken thighs
2 unwaxed lemons, halved
2 bunches of spring onions
2 tbsp olive oil
Sea salt and black pepper
For the spiced marinade:
4 tbsp rose harissa paste
4 tbsp greek yoghurt
Zest of an unwaxed lemon
Small bunch of oregano or thyme leaves, chopped
