Spiced smoky barbecued chicken
-
9 Ingredients
-
55 min total
-
Serves Serves 6
-
Easy
-
Australian
-
Chicken
Recipe byThe ZestyPlate Kitchen
Chicken thighs marinated in curry spices, garlic and lemon, then grilled over smouldering herbs until charred and tender.
This barbecued chicken picks up flavour twice over: first from a marinade of curry spice, garlic and lemon, then from grilling over a bed of herbs left to smoulder. As the rosemary and thyme catch and smoke, they scent the meat while it chars. It is a properly aromatic way to make use of the barbecue.
Jump to recipe
Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 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
Nutrition (per serving)
515
kcal
33g
Protein
2g
Carbs
40g
Fat
Estimated per serving. How we calculate this.
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 work it into a paste (a mini food processor does this too).
- Toss the chicken in the marinade and set it aside while you light the barbecue. Once the barbecue is 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 over the smouldering herbs for about 10 minutes, until the meat starts to colour. Turn the chicken and carry on cooking for a further 20 to 30 minutes, turning as needed, until slightly charred by the burning herbs and cooked through to the bone.
Tips from the ZestyPlate Kitchen
- Coat the chicken thoroughly and leave it to sit while the barbecue comes up to heat.
- Lay the herbs straight on the grill and cook the chicken over them for that smoky, fragrant edge.
- Thighs are the cut to use here, staying juicy through the longer time on the barbecue.
- Start the chicken skin-side up, then turn it, charring gently until cooked right to the bone.
Frequently Asked Questions
Yes. Roast it at a high temperature until charred and cooked through. You lose the smoky herb note, but a little smoked paprika in the marinade helps make up for it.
As the herbs smoulder on the grill they throw off aromatic smoke, which flavours the chicken and gives it that lovely charred, fragrant note.
The juices should run clear and the meat cooked through to the bone. A thermometer pushed into the thickest part should read 75C.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!