Spicy Barbecued Chicken
★★★★★ Rating

Spicy Barbecued Chicken

This flavourful barbecued chicken is a must-try! Marinated in a spicy blend of Lemongrass & Ginger Spice Paste or Tamarind Garlic + Chilli Spice Paste and roasted to crispy perfection, it’s the perfect balance of heat and tang. Served with fresh coriander, spring onions, and pickled red onions for that added zing.
Dominique Woolf Dominique Woolf
FEEDS:
2-3
TAKES:
130

INGREDIENTS

To Serve
  •  Coriander and/or spring onion
  •  Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00
TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Score the skin of each chicken thigh a couple of times
  2. Place the chicken in a dish and add the Lemongrass & Ginger Spice Paste or Thai Chilli Paste. Coat well.
  3. Cover with cling film, refrigerate and leave to marinate for at least 1 hour if possible, or overnight if time allows.
  4. Remove from the fridge 20 mins before you start cooking.
  5. Pre-heat the oven to 200C/fan 180C/ gas 6.
  6. Remove any excess marinade from the skin using a paper towl and sprinkle the skin of each thigh with sea salt.
  7. Place the thighs in a tray skin-side up, drizzle with a little oil and roast for 30-40 minutes until cooked through.
  8. To finish off on the BBQ, heat your BBQ. Brush a little more Tamarind Garlic + Chilli Spice Paste or Lemongrass + Ginger Spice Paste over each thigh and BBQ on each side until charred.
  9. Scatter over the coriander and/or spring onions and some pickled red onions, and serve with an extra dollop or two of Lemongrass & Ginger Spice Paste or Tamarind Garlic + Chilli Spice Paste on the side to dip in.
LEAVE FEEDBACK