Barbecued Sticky Chicken With Lemon and Garlic Recipe

Ingredients

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8 chicken thighs (bone-in and skin on, preferably free range or organic)
Sea salt (to taste)
Fresh ground black pepper (to taste)
Olive oil

1 whole garlic bulb
2 lemons
Fresh rosemary (five sprigs, tied together)
Rocket (or pea shoots washed and spun-dry)

Nutritional

Serving Size: 1 (407.8 g)
Calories 684.6
Total Fat - 49.8 g
Saturated Fat - 13.4 g
Cholesterol - 292 mg
Sodium - 232.2 mg
Total Carbohydrate - 10.9 g
Dietary Fiber - 3.1 g
Sugars - 2.7 g
Protein - 49.6 g
Calcium - 54.1 mg
Iron - 2.7 mg
Vitamin C - 56.9 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4.

Step 2

Season the chicken well with salt and pepper and drizzle with a little olive oil.

Step 3

Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.

Step 4

Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.

Step 5

When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.

Step 6

While this is happening. get on with your sticky glaze.

Step 7

Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.

Step 8

Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.