• 1 tbsp sea salt flakes
  • 1 tbsp soft light brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 12 whole chicken thighs
  • 150g unsalted butter
  • 4 cloves garlic, finely chopped
  • 125ml Tabasco sauce
  • to serve gherkins/pickles


  • 100g mayonnaise
  • 100g soured cream
  • 3 tbsp white wine vinegar
  • 1 tsp garlic granules
  • 1 tbsp Worcestershire sauce
  • a handful dill, finely chopped
  • a handful flat-leaf parsley, chopped
  • 1 iceberg lettuce
  • a handful hazelnuts, toasted and roughly chopped


  • STEP 1

    Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and-spice mix and rub into the chicken really well. Leave to marinate for 1-4 hours.

  • STEP 2

    Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see notes below). Put the chicken thighs, skin- side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through.

  • STEP 3

    Meanwhile, whisk the mayo, soured cream, white wine vinegar, garlic granules, Worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill.

  • STEP 4

    Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.

To oven cook the chicken thighs, heat the oven to 220C/fan 200C/gas 7. Put the thighs into an oven tray, skin-side up, drizzle lightly with oil and roast for 45 minutes until charred and cooked through. Remove and toss with the buffalo sauce, as above.


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