6
Australian
Spiced smoky barbecued chicken
Curry-spiced chicken off the barbecue, smoky, lemony and built for summer.
Ingredients
- Olive oil 3 tbsp
- Fresh rosemary
- Fresh thyme
- Garlic 2 clove
- Lemon
- Chicken thighs 12
- Bay leaves 2
- Chilli flakes
- Curry powder 2 tbsp
Method
- 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.
- 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.