Summer Heat: BBQ Marinated Chicken Thighs

By Selina Periampillai •

It’s that time of year when barbecues are being lit in gardens , parks, family gatherings, as the sun is shining down on the UK for a change. Making the most of this time Selina decided to host a BBQ at her home and used it as a great opportunity to experiment with recipes and marinades.



On the menu were decent-sized lamb coriander and cumin kebabs, that marinated overnight in spices with garlic and ginger.


Plus delicious red snapper, having a fish option on the barbecue was a necessity having a heritage from an exotic Island kind of gives you the impulse.


We chose to wrap them in banana leaves, cooking in coconut milk, herbs and spices.

We prepped up some BBQ marinated chicken thighs, choosing to brine them for at least 30 minutes or you can up to several hours. Thighs don’t need long. Simply rinse them off with cool water and then place on a tray. You can then marinade the chicken, we made a punchy BBQ marinade, massaging this into the thighs you then cook them in the oven before finishing them off on the barbecue. I find doing it this way you really get a tender, juicy bit of meat, with just using the BBQ to add smokiness to the chicken.


Barbecue Marinated Chicken Thighs

200 g soft brown sugar

6 tablespoons balsamic vinegar

200 ml tomato ketchup

2 tablespoons Worcestershire sauce

2 teaspoons English mustard

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 medium onion, peeled and quartered

5 cloves garlic, peeled

2 fresh red chillies, stalks removed

olive oil


In a food processor blitz together the onion, garlic and chilli with olive oil. Take this paste and add to a bowl, mix in all the other ingredients for the sauce. Test for seasoning.

Take your prepped chicken thighs, de-skin and marinade in the sauce prepared. Place this in a baking tray, cover with foil and in a preheated oven.

Leave to cook for approx 30 minutes, during this time or well before get the bbq ready.

After this time, take the chicken out and place the individual marinated thighs on the barbecue, using tong to turn them over and let them cook (I found that getting a heatproof bowl and covering the chicken for a little bit, helps to smoke it and makes it even more juicier)

Check the chicken is cooked thoroughly and enjoy with salad or toasted bread.

TIP: If choosing to brine your chicken beforehand please look for brining tips

TIP: You can also add some rosemary, bay leaves or any herbs to the barbecue to add some extra flavour to smoking your chicken.


Inspired? For more delicious barbecue recipes visit Great British Chefs collection.


Selina Periampillai

Selina runs a Mauritian Supper Club, in South London cooking for diners wanting to experience homemade Mauritian cuisine. Her food is comfort food, nothing fancy or fine dining just down-to-earth delicious home cooking. A self taught wedding cake maker & cook, she writes recipes for websites, is a regular contributor to online food magazines, loves to travel especially to experience different food cultures and is a keen charity walker. You can see her culinary creations & adventures on her blog Taste Mauritius.

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