AustralianMain course
Spiced smoky barbecued chicken
These chicken thighs are marinated in a bright, spiced paste, then cooked over smouldering fresh herbs on the barbecue. The technique infuses the chicken with a deep, smoky aroma and a lightly charred skin. You'll want to make the marinade first; it comes together quickly and can be prepared while the barbecue heats up. The goal is chicken that's cooked through, with a savory, smoky finish.
Method
2 steps · 23 min total
- 01
Make the Marinade
Start by smashing the garlic with a little salt in a pestle and mortar until it forms a rough paste. If you don't have one, a mini food processor works just as well.
Stir in the lemon zest and juice, 2 tablespoons curry powder, a pinch of chili flakes, 3 tablespoons olive oil, and a good grinding of black pepper. Mix everything until you have a thick, fragrant paste.
