BBQ Garlic and Herb Chicken Thighs

I love to barbecue meat and chickens thighs are a personal favourite. The slightly charred skin and crispiness of it all is heaven! The key here is to marinate the meat for at least two hours so that it has a chance to take on the flavours. I've had an Indian summer barbecue here but you can easily cook the chicken in the oven for a similar effect.


4 chicken thighs

1 handful of coriander

1 handful of parsley

1 handful of thyme

1/2 red chilli (optional)

3 cloves of garlic, minced

2 tbsp olive oil

Juice of half a lemon

1 tbsp white white vinegar

Salt and pepper


Tear the coriander, parsley and thyme into a food processor with the minced garlic. Process briefly before adding the rest of the ingredients, apart from the chicken. Process again, combining all the ingredients into a loose sauce.

Place the chicken in a bowl and cover with the sauce. Use your hands to make sure the chicken thighs are completely covered. Cover and allow to marinate for at least 2 hours, over night is best.

Once the meat is marinated, fire up your barbecue. When the barbecue is hot enough place the chicken on to cook and enjoy the sizzling sound as you do. The chicken should take around 5-8 minutes on each side to ensure it is cooked through.

Serve immediately and enjoy!