It’s that time of year when barbecues are being lit in gardens, parks, family gatherings, as the summer holiday season begins. But this experimental recipe brings joy to all the gatherings wen served.
Ingredients
10 chicken thighs
Rosemary, bay leaves or any other herbs
1/2 onion, peeled and quartered
5 garlic cloves, peeled and quartered
2 red chillies, fresh, stalks removed
olive oil
200g of soft brown sugar
6 tbsp of balsamic vinegar
200ml of tomato ketchup
2 tbsp of Worcestershire sauce
2 tsp English mustard
1 tsp sea salt
1 tsp freshly ground black pepper
Method
1. Preheat the oven to 180°C
2. In a food processor blitz together the onion, garlic and chilli with olive oil. Take this paste and add to a bowl, mix in all the other ingredients for the sauce. Taste for seasoning
3. Remove the skins from the chicken thighs and place in the prepared marinade, ensuring they are well coated. Add to a baking tray, with any excess marinade, cover with foil and place in the oven
4. Leave to cook for approximately 30 minutes; during this time get the barbecue ready. You can also add some rosemary, bay leaves or any herbs to the barbecue to add some extra flavour to the meat
5. Remove the chicken from the oven and place the individual marinated thighs on the barbecue, using tongs to turn them over. Allowing to cook
After fully cooked. Serve and enjoy with a side of fresh salad.
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