Spiced smoky barbecued chicken

Name: Spiced smoky barbecued chicken
Yield: 4 servings
Cuisine: Australian
Ingredients: 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 Rosemary; Bunch Thyme; Bunch Thyme; 2 Bay Leaves

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Garlic2 cloves
Lemon
Curry Powder2 tbsp
Chilli Flakes
Olive Oil3 tbsp
Chicken Thighs12
Rosemary
Rosemary
Thyme
Thyme
Bay Leaves2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.