Selina Periampillai’s BBQ Marinated Chicken Thighs


It’s that time of year when barbecues are being lit in gardens, parks and family gatherings – join in the fun with these tender BBQ marinated chicken thighs.

10 chicken thighs
200g of soft brown sugar
6 tbsp of balsamic vinegar
200ml of tomato ketchup
2 tbsp of Worcestershire sauce
2 tsp English mustard
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 onion, peeled and quartered
5 garlic cloves, peeled and quartered
2 red chillies, fresh, stalks removed
olive oil

1 Preheat the oven to 180°C/gas mark 4.
2 In a food processor blitz together the onion, garlic and chilli with olive oil. Take this paste and add to a bowl, mix in all the other ingredients for the sauce. Test for seasoning.
3 Remove the skins from the chicken thighs and place in the prepared marinade, ensuring they are well coated. Add to a baking tray, with any excess marinade, cover with foil and place in the oven.
4 Leave to cook for approximately 30 minutes; during this time or well before, get the barbecue ready. You can also add some rosemary, bay leaves or any herbs to the barbecue to add some extra flavour to the meat.
5 Remove the chicken from the oven and place the individual marinated thighs on the barbecue, using tongs to turn them over. Allow to cook (I found that getting a heatproof bowl and covering the chicken for a little bit helps to smoke it and makes it even more juicy).
6 Check the chicken is cooked thoroughly and enjoy with salad or toasted bread.

Recipe courtesy of Selina Periampillai for Great British Chefs.  

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