Photography John Paul Urizar, Styling Olivia Blackmore
Boneless chicken thighs trump chicken breasts on the barbecue every time, especially when they are bathed in a flavour-packed marinade.
BBQ chicken marinade
Brushing with the honey at the end, rather than putting it in the marinade, ensures that the bbq chicken doesn’t burn while cooking and creates a sticky glaze. The lemon in the marinade helps tenderise the meat.
Pair the chicken with a simple summer salad and some potato wedges, and that’s dinner sorted. Or serve our crunchy coleslaw as the accompaniment.
Ingredients
Method
To marinate the chicken, place oil, lemon juice, mustard, garlic and half the thyme in a medium bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Preheat barbecue to medium. Using tongs, transfer the chicken to the barbecue, letting any excess marinade drip back into the bowl. Cover and barbecue for 5 minutes. Turn the chicken and barbecue for a further 5 minutes or until lightly charred.
Meanwhile, place honey, remaining marinade and thyme in a small saucepan, bring to the boil; simmer for 2 minutes or until thickened slightly. Remove from the heat.
Brush chicken with honey glaze and barbecue for 2 minutes; turn, brush again and barbecue for a further 2 minutes. Repeat brushing and turning once more or until chicken is sticky and cooked through.
Transfer to a plate. Drizzle with any remaining honey mixture.
Serve with lemon wedges and salad.
Test Kitchen tip
