Barbecued Chicken Thighs
Dinner | Australian
Charred, tender chicken thighs marinated in a yoghurt, citrus and a mix of herbs and spices and grilled on the BBQ, paired with simple grilled vegetables and rice. It's the perfect summer meal, it's easy and has minimal clean up. This is what I eat Monday - Thursday during the summer.
The yoghurt marinade is doing real work here, not just flavouring the outside. Lactic acid in the yoghurt tenderises the surface of the chicken, the fat carries the spices deep into the meat, and the sugars in the yoghurt caramelise hard on the grill and give you that characteristic char without burning the meat underneath. The spice blend of sumac, cumin, coriander and chilli is a Middle Eastern-leaning combination that is bright, warm and aromatic all at once. One hour is the minimum marinating time, but overnight in the fridge gives noticeably better flavour and a more developed crust.
The grilled vegetables are kept deliberately simple. Asparagus, zucchini and red onion on the flat plate with olive oil, salt and a squeeze of lemon is all they need. They cook in roughly the same time as the chicken, so everything comes off the grill at once. The whole recipe takes about 20 minutes of active cooking once the marinade is done, which makes it a genuine weeknight cook. Serve straight off the grill with the lemon zest and extra lemon on the side.
Ingredients
- BBQ CHICKEN THIGHS
- 4 chicken thighs, boned & skin off
- 150g plain yoghurt
- zest and juice of 1 lemon
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac
- ½ tsp chilli powder
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to season
- GRILLED VEGETABLES
- 1 bunch asparagus, trimmed
- 1 red onion, cut into wedges
- 1 zucchini, quartered lengthwise, seeded
- 1 tbsp olive oil
- 1 lemon
- steamed rice, to serve
Directions
MARINATE THE CHICKEN
- Place the chicken in a large bowl with the yoghurt, lemon zest and juice, cumin, coriander, sumac, chilli powder, garlic and oil. Season with salt and pepper.
- Toss well to combine and completely coat the chicken. Cover and refrigerate for 1 hour, up to overnight.
PREP VEGETABLES
- Slice the seeds off the zucchini and place on a tray. Separate the onion layers and add to the tray along with the asparagus.
- Drizzle with the oil and season with salt.
GRILL CHICKEN AND VEG
- Preheat a BBQ grill to high heat. Place the chicken on the grill, skin side down (even though there’s no skin, just the side the skin was on).
- Cook the chicken for 6-8 minutes, with the lid down. Turn over when browned and the chicken releases from the grill and continue to cook a further 6 minutes, or until cooked through.
- Transfer to a tray and rest for a few minutes.
- Place the zucchini and asparagus on the flat plate of the BBQ and cook with the lid down for 2-3 minutes, until starting to brown.
- Turn to cook the other side and add the red onions to the flat plate.
- Cook for a further 2-3 minutes, until charred and softened. Transfer to a tray and zest the lemon over the vegetables, then season with cracked black pepper.
- Serve the chicken and vegetables with lemon wedges on the side and steamed rice.
Recipe notes
Sumac:
Sumac is a ground dried berry with a bright, citrusy-sour flavour that is central to Middle Eastern cooking. It’s the spice that gives this marinade its distinctive sharpness. You’ll find it in Middle Eastern grocers, good spice stores, and most large supermarkets. If you can’t source it, a teaspoon of lemon zest added to the marinade is a reasonable substitute, though the flavour is different rather than identical. Don’t confuse it with sumac mixed spice blends; you want pure ground sumac.
Plain yoghurt:
Full-fat plain yoghurt gives the best result here because the higher fat content helps the marinade coat the chicken evenly and carry the spices. Full-fat Greek yoghurt works equally well and produces a slightly thicker coating that chars beautifully. Low-fat yoghurt is more watery and the marinade tends to slide off the chicken before it gets onto the grill. Avoid flavoured yoghurts entirely.
Chicken thighs (boned, skin off):
Boned, skin-off thighs are the right cut for this recipe. They have enough fat to stay moist through the direct heat of a grill without flare-ups from skin dripping onto the flame. They cook more evenly without the skin than breast, and the higher fat content means they’re more forgiving if the timing is slightly off. Ask your butcher to debone them for you if you can’t find them pre-boned. If you do use skin-on thighs, watch for flare-ups and cook skin side up to start.