Name: Spiced smoky barbecued chicken
Total time: 45 min
Yield: 6
Cuisine: Australian
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

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Spiced smoky barbecued chicken

Spiced smoky barbecued chicken

Ben O'Donoghue

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Serves 6

Easy

Total time: 45 mins

Takes 35-45 minutes

A star rating of 5 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal628
fat48g
saturates13g
carbs2g
sugars0g
fibre0g
protein47g
salt0.58g

low

Method

step 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.
step 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.

RECIPE TIPS

TO COOK INDOORS

Scatter the herbs in a large roasting tin and lay the chicken, skin side up, on top. Roast at fan 200C/conventional 220C/gas 7 for 45 minutes until golden and cooked through.

Recipe from Good Food magazine, June 2004

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