I will often throw a few free range chicken thighs on the BBQ for a yummy dinner. They are so much juicier and tastier then a chicken breast. Trim the fat and gently bash them with a mallet so they are even thickness. A marinade is always lovely. Lemon juice, zest, olive oil, garlic, dijon mustard and fresh herbs like thyme or rosemary. But when I’m short of time I will mix a few herbs and spices and make a dry rub.
I used smoked paprika because I love it but you can use whatever takes your fancy. A bit of chilli powder would add a bit of heat and sometimes instead of salt I might add some onion powder which is quite salty.
They only take about 8-10 minutes on the BBQ then rest them for a few minutes before serving. We like them with a salad and baked potatoes. This week we sliced them and put them out on the table with warmed tortillas, shredded lettuce, sliced tomatoes and finely sliced red onion. I mix together some good mayonnaise and greek yoghurt, add a little crushed garlic, a squeeze of lemon and season to taste. That is delicious dolloped on top.
A good meal for everyone to pick and choose what they want on their tortillas. You can add more things to the tortillas like fresh herbs, chopped chillies. A dollop of guacamole would also be delicious.
bbq chicken thighs
4 free range chicken thighs, trimmed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
vegetable oil for brushing
Preheat the BBQ to a high heat.
Mix together the dried herbs, spices and salt. Add the chicken thighs and toss to coat. Brush the thighs with a little oil and place on the BBQ. Cook for 8-10 minutes turning once halfway through cooking.
Rest for a few minutes before slicing to serve.