Barbecue chicken thighs

Barbecue chicken thighs

main courses | serves 4

1. Pour the sauce into an earthenware dish. Add the cumin, crush in the garlic cloves and squeeze in the lemon. Massage these flavours into the chicken thighs so they’re covered, then tuck the skin underneath the thighs and arrange in the dish. Cover with tin foil and put in the fridge, ideally overnight, or at least 2–3 hours.
2. When you’re ready to cook the chicken, preheat the oven to 160C/gas 2–3. Take the thighs out of the fridge, remove the tin foil and cook for 75 minutes, until tender and sticky. Near the end of the time, preheat the barbecue. When the time is up, quickly rub the bars with oiled kitchen paper then move the thighs to the hot grill to start working on giving them colour and character. Feel free to spoon over any juices from the dish as they’re cooking.
3. When the thighs are golden and nearly perfect, move them to a cooler side of the barbecue and dip a few sprigs of rosemary into the pot of honey. Brush it all over the chicken and let it cook for a few more minutes until sticky and gorgeous. Finish with a pinch of salt and a squeeze of lemon, then pile on a board. Scatter over apple sticks, red chilli and a few basil leaves.

 

Recipe Jamie Oliver
Photo Daisy Oliver


from Issue 12

ingredients

• 1 x 300ml jar of Jme or other quality barbecue sauce
• A pinch of ground cumin
• 2 garlic cloves
• 1 lemon
• 8 x chicken thighs, skin-on and bone-in
• 2 sprigs of rosemary
• Some nice honey, like lavender or chestnut blossom
• A few handfuls each of apple matchsticks and sliced red chilli, to serve
• A few basil leaves, to serve

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