Australian·non-vegetarian·easy

Spiced smoky barbecued chicken

Name: Spiced smoky barbecued chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 cloves Garlic; Juice/zest of one Lemon; 2 tblsp Curry Powder; Pinch Chilli Flakes; 3 tablespoons Olive Oil; 12 Chicken Thighs; Bunch Rosemary; Bunch Rosemary; Bunch Thyme; Bunch Thyme; 2 Bay Leaves

Alright, folks, let me tell you about my infamous Spiced Smoky Barbecued Chicken recipe. You're gonna need garlic, lemon, curry powder, chilli flakes, olive oil, chicken thighs, rosemary, and thyme. First things first, make that marinade. Smash the garlic like there's no tomorrow, add in the lemon zest and juice, the spices, chilli, oil, and pepper. Mix it all up until it's a paste. Trust me, this marinade is the key to flavor town! Now, a little personal anecdote for you - one time, I accidentally used way too much curry powder in this recipe. Let's just say, it was a memorable meal for all the wrong reasons! Remember folks, a little goes a long way with spices. Pro tip: Before grilling the chicken, let it marinate for at least an hour to really let those flavors soak in. Your taste buds will thank you later! Get ready to savor the bold and mouthwatering flavors of this Spiced Smoky Barbecued Chicken. It's gonna be a game-changer for your next barbecue, I promise!

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.5

Ingredients

Garlic2 cloves
LemonJuice/zest of one
Curry Powder2 tblsp
Chilli FlakesPinch
Olive Oil3 tablespoons
Chicken Thighs12
RosemaryBunch
RosemaryBunch
ThymeBunch
ThymeBunch
Bay Leaves2

Nutrition

350 kcalper serving

Protein28g47%

Carbs5g8%

Fat24g41%

Fiber1g2%

Sugar1g2%

Directions

1
step 1
2
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.
3
step 2
4
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.

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