Spiced smoky barbecued chicken

Chicken · Australian classic.

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

Method

1. Continue cooking — Make the marinade. Smash the garlic with a little salt using a pestle and mortar.
2. Mix together — Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper.
3. Mix together — Mix to a paste. This can be done in a mini food processor.
4. Continue cooking — Toss the chicken in the marinade and set aside while you light the barbecue.
5. Continue cooking — When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top.
6. Continue cooking — 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.
7. Continue cooking — 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.

More Australia recipes

• Anzac biscuits
• Aussie Burgers
• Avocado dip with new potatoes
• Barramundi with Moroccan spices
• Blueberry & lemon friands
• Chocolate Coconut Squares