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.
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.
Ingredients
Metric
Imperial
Barbecued chicken thighs
- 10 chicken thighs
- rosemary, bay leaves or any other herbs (optional)
Barbecue marinade
- 1/2 onion, peeled and quartered
- 5 garlic cloves, peeled and quartered
- 2 red chillies, fresh, stalks removed
- olive oil
- 200g of soft brown sugar
- 6 tbsp of balsamic vinegar
- 200ml of tomato ketchup
- 2 tbsp of Worcestershire sauce
- 2 tsp English mustard
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Method
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