Tasty Barbeque Grilled Chicken Recipe
Why You Will Love This Recipe
Fire up the grill for some tasty barbeque grilled chicken! With a zesty marinade of herbs and spices, these chicken thighs become a flavor sensation. It might look like a lot of work, but with a bit of prep, you’ll have a mouthwatering meal ready in no time. Whether it’s a family dinner or a backyard gathering, this dish is sure to impress. Let’s dive in!
Tips for Success
• For even cooking and enhanced flavor, marinate the chicken thighs in the spice mixture for at least 2 hours or preferably overnight in the refrigerator. This allows the spices to penetrate the meat more thoroughly.
• When grilling, ensure that the grill is preheated to medium-high heat. Avoid flipping the chicken too often; let it cook undisturbed for about 5-7 minutes on each side to achieve those beautiful grill marks and a crispy skin.
• Common mistake: Don't skip the step of removing excess moisture from the chicken thighs before marinating. Patting them dry with paper towels helps the marinade adhere better, leading to a more flavorful and less watery result.
Frequently Asked Questions
Can I substitute chicken thighs with other cuts of chicken?
Yes, you can substitute chicken thighs with boneless, skinless chicken breasts or drumsticks. However, keep in mind that cooking times may vary; chicken breasts may cook faster and can dry out if overcooked.
What is the best way to store leftovers from this tasty barbeque grilled chicken recipe?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked chicken and bell peppers for up to 3 months. Make sure to cool them completely before freezing.
How can I adjust the spiciness of the marinade?
You can reduce the amount of chili powder or cayenne pepper for a milder flavor. Alternatively, if you like it spicier, you can add more chili powder or a dash of hot sauce to the marinade.
Recommended Drink Pairings
- Chardonnay: This white wine's acidity complements the smoky flavors of the grilled chicken.
- Shandy: A refreshing mix of beer and lemonade that balances the spices in the dish.
- Sparkling Water: The bubbles cleanse the palate, making it a great non-alcoholic option.
- Cold Brew Coffee: The smooth, rich flavors contrast nicely with the savory chicken.
- Iced Hibiscus Tea: Its tartness pairs well with the sweetness of the barbecue sauce.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Cut the chicken thighs into three or four bites size pieces and place in a mixing bowl.
- Add all the herbs and spices, salt & pepper, lemon juice and olive oil, mix well, cover with cling film and marinate in the fridge for three hours minimum. Ideally 24 hours.
- If barbecuing, brush the hot grill with vegetable oil and cook approx 3-5 minutes each side.
- If baking, rub some oil on your bell peppers (capsicums) and place in a sheet pan in a preheated hot oven and bake for 20 min at 440°F – 230°C.
- Once cooked there should be some black on them, cover with a cloth and leave to rest until cool.
- Once cool enough to handle, remove stalks with seeds and peel off the blistered skin. Slice into strips.
- Add the chicken to a baking dish along with the bell pepper strips. Mix well and bake for 30 min at 350°F – 180°C.
Adapted from a Recipe by: Joel Mielle, recipe30.com
Nutritional Facts (Per Serving)
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