The best barbecued sticky chicken with lemon & garlic

Sticky Chicken

Serves 4

  • 8 higher-welfare chicken thighs, bone-in and skin on

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 whole bulb garlic

  • 2 lemons

  • 5 sprigs of fresh rosemary, tied together

  • 1 good handful rocket or pea shoots, washed and spun-dry

Get your barbecue on about an hour before you want to cook and preheat your oven to 180ºC/350ºF/gas 4.



Season the chicken well with salt and pepper and drizzle with a little olive oil. Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic. Chop one of your lemons in half and pop this in too. Wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone – if you have to tug at it it's not ready, so pop it back in the oven for another 5 minutes or so.



When done, carefully take the chicken out off the oven and unwrap it. By this time your barbecue should be at the perfect temperature – a good medium heat – so get your chicken on to start charring.



While this is happening, get on with your sticky glaze. Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar. Carefully squeeze in the juice of your roasted lemon halves too. Give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste. Now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour – one sweet and roasted, the other fresh and zingy.



Use your rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.



Once you're happy with the chicken, use tongs to move it to a nice platter then top with the rocket or pea shoots and any remaining marinade and tuck in!

Nutritional Information

The best barbecued sticky chicken with lemon & garlic

Cooked in the oven, finished on the barbie

0 foodies cooked this
The easy way to make sure your bbq chicken is perfectly cooked, with that gorgeous sticky texture
Serves 4
55m (plus BBQ heating time)
Super easy
Print this recipe
Method

These chicken thighs are slow-cooked to start off with then finished hard and fast on the barbecue. Once you've learned to cook meat like this on the barbecue you'll never look back. Cooking the thighs all the way through in foil first means you'll be confident that they're cooked through and you'll be free to concentrate on getting that lovely layer of sticky flavour from the roasted lemon and garlic glaze.

Get your barbecue on about an hour before you want to cook and preheat your oven to 180ºC/350ºF/gas 4.

Season the chicken well with salt and pepper and drizzle with a little olive oil. Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic. Chop one of your lemons in half and pop this in too. Wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone – if you have to tug at it it's not ready, so pop it back in the oven for another 5 minutes or so.

When done, carefully take the chicken out off the oven and unwrap it. By this time your barbecue should be at the perfect temperature – a good medium heat – so get your chicken on to start charring.

While this is happening, get on with your sticky glaze. Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar. Carefully squeeze in the juice of your roasted lemon halves too. Give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste. Now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour – one sweet and roasted, the other fresh and zingy.

Use your rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.

Once you're happy with the chicken, use tongs to move it to a nice platter then top with the rocket or pea shoots and any remaining marinade and tuck in!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 718
    36%
  • Carbs 2.5g
    1%
  • Sugar 0.4g 0%
  • Fat 55.5g 79%
  • Saturates 16.6g 83%
  • Protein 52.0g 115%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 8 higher-welfare chicken thighs, bone-in and skin on

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 whole bulb garlic

  • 2 lemons

  • 5 sprigs of fresh rosemary, tied together

  • 1 good handful rocket or pea shoots, washed and spun-dry