Cheaper and more muscular in flavour than breasts, chicken thighs are a splendid option for the barbecue - especially when served with a neat sweetcorn and chorizo salsa as Luke Holder recommends. You can buy boneless thighs but it is simple to debone them yourself. Follow our How to barbecue chicken guide for more information about preparing the chicken for this dish.
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To prepare the chicken thighs, run the tip of a sharp paring knife along the thigh bone. To release the bone, carefully run the blade around and under the bone, ensuring you remove all of the cartilage
400g of chicken thigh, bones removed
Seal in a vacuum pac bag with the thyme, oil, salt and lemon zest. Cook for 35 minutes at 70°C in a water bath
lemon thyme, 1 bunch
10ml of olive oil
1 pinch of salt
1 slice of lemon zest
While the chicken is cooking, barbecue the sweetcorn on a hot, dry barbecue or under a grill until very lightly blackened. Remove from the heat and place in a bowl. Cover with cling film and leave to steam for 10-15 minutes
500g of sweetcorn, on cob, husk removed
Using a sharp knife, remove the corn kernels from the cob (being careful not to cut too close to the cob) and set aside in a bowl. Cook the chorizo in a pan until the oils leach out, then add the garlic and corn
100g of chorizo sausage, broken or chopped in small pieces
5g of garlic
Add the red wine vinegar and paprika and reduce until dry. Finally, remove from the heat and stir in the coriander and mint
2g of paprika
10g of coriander
5g of mint
30g of red wine vinegar
At this point the chicken should be cooked. Take out of the water bath, cut open the bag and remove the chicken, making sure to retain the juices in the bag
To finish the chicken, cook on a hot barbecue or under a grill to achieve a dark golden colour on both sides, approximately 2-3 minutes. Serve on top of the chorizo and sweetcorn salsa with a drizzle of the cooking juices
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