BBQ marinated chicken thighs

by Selina Periampillai
BBQ marinated chicken thighs

BBQ marinated chicken thighs

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.

Preheat the oven to 180°C/gas mark 4
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
Remove the skins from the chicken thighs and place in the prepared marinade, ensuring they are well coated. Add to a baking tray, with any excess marinade, cover with foil and place in the oven
Leave to cook for approximately 30 minutes; during this time or well before, get the barbecue ready. You can also add some rosemary, bay leaves or any herbs to the barbecue to add some extra flavour to the meat
Remove the chicken from the oven and place the individual marinated thighs on the barbecue, using tongs to turn them over. Allow to 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 juicy)
Check the chicken is cooked thoroughly and enjoy with salad or toasted bread
Serve with salad or toasted bread