• Home
• Recipes
• Meat and poultry
• Ras el hanout and honey BBQ chicken thighs

Ras el hanout and honey BBQ chicken thighs

• Adam Bush

Published: July 22, 2019 at 3:44 PM

Save recipe

Serves 4

Easy

Total time: 1 hr

+ marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Marinade chicken thighs in warming ras el hanout and sweet honey for a fragrant twist on classic BBQ chicken

Gluten free

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try this BBQ chicken thighs recipe, then check out our homemade BBQ sauce.

Ingredients

Nutrition

• 8 whole chicken thighs

• 2 tbsp ras el hanout

• 2 tbsp runny honey

• 1 tbsp sea salt flakes

• 1 lemon

  juiced

• 3 cloves garlic

  bashed

• 2 bay leaves

• 2 tsp dried chilli flakes

Nutrition: per serving

• kcal262
• fat14.6g
• saturates3.8g
• carbs9.7g
• sugars8.2g
• fibre2.9g
• protein21.5g
• salt5.3g

Ad

Method

• step 1

  Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.

• step 2

  Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch). Put back directly over the coals for a final 5 minutes to get really charred and crisp.

• step 3

  Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.

*This recipe is gluten-free according to industry standards

Click here for side dish ideas to go with your BBQ chicken…

Authors

Adam BushDeputy food editor

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue