A masterpiece of barbecued chicken that combines the tang of lemons, fragrant herbs and spices and a sweetness from brown sugar
| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | 4 hours+ |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 531 |
| Fat | 25.5g |
| Saturates | 6.4g |
| Protein | 35.4g |
| Carbs | 39.4g |
| Sugars | 19.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace all the ingredients except the chicken and baguette in a blender to create the marinade. Blitz until well combined.
Place the chicken thighs in a large bowl. Pour over the marinade and mix with the chicken, making sure the thighs are well coated with the marinade. Cover the bowl with cling film and place in the fridge to marinate for 4 hours at least or up to 24 hours. When ready to cook, remove the chicken thighs from the fridge and allow them to come to room temperature, approx. 30 minutes.
Prepare a barbecue to a medium-high heat.
Once the grill is hot, place the chicken thighs, skin side up, on the grid. Carefully turn every 7-10 minutes and baste often with the leftover marinade. In the last 10 minutes of cooking, set aside the marinade and allow the chicken to get crispy and slightly charred.
Serve the chicken thighs with toasted baguette slices, if desired.
