Olive Magazine
An oval platter topped with six BBQ chicken thighs with a red and blackened skin

Ras el hanout and honey BBQ chicken thighs

Published: July 22, 2019 at 3:44 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
NutrientUnit
kcal262
fat14.6g
saturates3.8g
carbs9.7g
sugars8.2g
fibre2.9g
protein21.5g
salt5.3g
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Try this BBQ chicken thighs recipe, then check out our homemade BBQ sauce.

Ingredients

  • 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

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…

Middle Eastern Carrot Salad with Herb Yogurt
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