I’ve spent most of the week being jealous of everyone soaking up the heatwave in Ireland. I’m not used to being stuck in the cold, rainy country. It’s normally me sharing pictures of pints in the sun and glowing limbs (yeah right…) So, last night I decided, if you can’t beat them join them, and had a rather blustery BBQ!
I marinated some free-range chicken thighs for a couple of hours and stuck them on the BBQ with all of the vegetables in my fridge. That included courgettes and spring onions, but you could use anything. I also made a quick broccoli and tomato salad. You can find the recipe here.
As you can see from the pictures, I have a charcoal BBQ. I tend to use disposable metal trays on it for things like chicken (especially to start). It gives you a little bit more control of the temperature. I also use them for skinny items that fall through the gaps easily or for public BBQs here in Switzerland.
Beer Marinated Spicy BBQ Chicken with Grilled Vegetables
- 4 free-range chicken thighs
- 60ml olive oil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. cumin
- pinch of cayenne pepper
- 1 clove of garlic, minced
- 1 1/2 tbsp. chopped onion
- 2 tbsp. chopped parsley
- 180ml beer (I used a local lager)
- a selection of whatever summer vegetables you have. I recommend courgettes, peppers, onions, spring onions, asparagus…
- 1 – 2 tbsp. olive oil
- Mix together all of the marinade ingredients in a jug (slowly add the beer)
- Put the marinade in a ziploc bag. Add the chicken thighs
- Place the bag on a plate in the fridge for at least 1 hour and up to 10 hours. Turn the bag over whenever you think of it
- Prepare the BBQ
- Place the chicken thighs on the grill. They will need between 20 and 30 minutes depending on their size and the heat of the grill
- 5 minutes before the chicken is done, brush the vegetables with olive oil, srpinkle with salt and pepper and place on the grill
- To check if the chicken is done you can use a meat thermometer. It should be 74°C to 80°C. Alternatively, cut into one of the thighs, and if the juices run clear, they are done
- Remove the chicken from the grill and sit for 5 minutes
- Remove the vegetables when they are nicely charred
- Bob’s your uncle!
Adapted from ‘addapinch.com’