Barbecue marinated chicken thighs

It’s that time of year when barbecues are being lit in gardens, parks, family gatherings, as the summer holiday season begins. Making the most of this time Selina decided to host a barbecue at her home and used it as a great opportunity to experiment with recipes and marinades for succulent chicken thighs.

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We prepped up some chicken thighs by brining them for at least 30 minutes. You can leave them for longer, but thighs don’t need long. Once brined, simply rinse them off with cool water and then place on a tray. The chicken is then ready to be marinated. We made a punchy barbecue marinade, which we massaged thoroughly into the thighs. We then cooked the thighs in the oven before finishing them off on the barbecue, which adds smokiness to the chicken. I find doing it this way you really get a tender, juicy bit of meat.




Barbecued chicken thighs

Barbecue marinade


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. Taste 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 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 jucier)
Check the chicken is cooked thoroughly and enjoy with a fresh salad

Selina Periampillai is a British-born Mauritian food pioneer, self-taught chef and author of The Island Kitchen.

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