Spiced smoky barbecued chicken

Method5 steps · about 45 min

1. 1

   Step 1: Peel both garlic cloves (2) and crush them with the little marinade salt using a pestle and mortar.

   Uses 2 garlic cloves, peeled · A little salt for crushing marinade garlic, to taste

2. 2

   Step 2: Wash the lemon, grate its zest and squeeze its juice. Mix all the zest and juice with the crushed garlic, all the curry powder (2 tbsp good), chilli flakes (1 pinch), olive oil (3 tbsp) and a good grinding black pepper to make a paste. A mini food processor can be used instead of the mortar.

   Uses All crushed garlic with its salt · Zest and juice of 1 lemon · 2 tbsp good-quality curry powder · 1 pinch chilli flakes · 3 tbsp olive oil · A good grinding black pepper for chicken marinade, to taste

3. 3

   Step 3: Coat all twelve raw bone-in, skin-on chicken thighs (12) in the complete prepared marinade. Cover and keep them refrigerated while lighting the barbecue. Wash hands and clean raw-chicken utensils; keep a clean plate and clean tongs ready for the cooked chicken.

   Uses All prepared marinade · 12 raw chicken thighs, bone in and skin on

4. 4

   Step 4: When the barbecue is hot, lay the two large rosemary bunches, two large thyme bunches and both fresh bay branches over the grid. Put all the marinade-coated chicken thighs on the herb bed, skin side up. Discard any unused raw-chicken-contact marinade.

   Uses All twelve coated thighs · 1 large fresh rosemary bunch, first herb-bed bunch · 1 large fresh rosemary bunch, second herb-bed bunch · 1 large fresh thyme bunch, first herb-bed bunch · 1 large fresh thyme bunch, second herb-bed bunch · 2 branches fresh bay leaves for the herb bed

5. 5

   Step 5: Close the lid if the barbecue has one. Cook the chicken over the smouldering herbs for about ten minutes until it starts to colour, then turn and cook for a further twenty to thirty minutes, turning as needed. Continue until slightly charred and fully cooked: every thigh must reach74 °C / 165 °F in its thickest part, measuring away from the bone. Keep watching the barbecue and avoid burning the chicken. Transfer the cooked thighs with clean tongs onto the clean plate, discard the spent herbs and serve two thighs per person as six portions.

   Uses All chicken and its herb bed