Marinaded BBQ chicken thighs

Name: Marinaded BBQ chicken thighs
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 650 g chicken thighs, bone in; 2 tablespoons brown sugar; 2 teaspoons paprika; 2 teaspoons garlic powder; 1 1/2 teaspoon mustard powder; 1 teaspoon oregano; 1 teaspoon fennel seeds; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon ginger; 2 cloves garlic; 2 sprigs rosemary; 50 ml white wine vinegar; 50 ml soy sauce; 50 ml red wine; 1 chilli

Dave Reilly @dave_the_chef

Rutland

Marinaded BBQ chicken thighs

Dave Reilly @dave_the_chef

Saved

Ingredients

1hr

4 people

650 gchicken thighs, bone in
Dry marinade
2 tablespoonsbrown sugar
2 teaspoonspaprika
2 teaspoonsgarlic powder
1 1/2 teaspoonmustard powder
1 teaspoonoregano
1 teaspoonfennel seeds
1 teaspoonsalt
1 teaspoonblack pepper
1/2 teaspoonginger
Wet marinade
2 clovesgarlic
2 sprigsrosemary
50 mlwhite wine vinegar
50 mlsoy sauce
50 mlred wine
1chilli

Saved

Steps

1hr

1

Pierce the chicken thighs a few times with a sharp knife. This will help the marinade penetrate the meat.
2

Mix the dry marinade ingredients in a large bowl and add the chicken thighs. Ensure they are coated well with the mixture, cover and leave in the fridge for 30 minutes
3

Once the dry marinade has rested for 30 minutes, mix the wet marinade together and pour over the chicken thighs. Leave to marinade for at least 1 hour, preferably longer and ideally overnight. You may need to occasionally stir the chicken in the marinade to ensure it's absorbing all the flavour.
4

Preheat the oven to 160°c, 320°f or gas mark 3 and cook the chicken for 45 mins, until cooked though and the juices run clear.
5

Finish the chicken thighs on the BBQ for 15 mins to caramelise the marinade on the chicken. Baste with the remaining marinade from cooking.
6

If you don't want to finish on the BBQ you can pop the chicken under the grill to achieve a similar effect.