How to make spicy barbecue chicken thighs

Happy to get cooking outside in all conditions, Julia Platt Leonard creates something hot and spicy that hopefully matches the weather

Photography by Julia Platt Leonard (Photography by Julia Platt Leonard)

Spicy barbecue chicken thighs

I’ve been known to barbecue in the middle of winter, torch in one hand and tongs in the other.

Granted, this is thanks to my gas grill which some barbecue purists pooh-pooh as not “real” grilling.

But when it’s pitch black outside and hovering above freezing, it feels real enough.

But whatever kind of grill you use, this is definitely the season to venture outside for al fresco cooking – and weather permitting – dining.

Smoke and heat do the work, although a marinade for these chicken thighs isn’t a bad idea.

If the list of ingredients seems long, feel free to chop and change, based on what’s on hand in your spice cabinet.

If you don’t have a mortar and pestle, you could use a coffee grinder or use all ground spices instead.

Serve with a green salad, rice or a mix of bulgur wheat and beans with heaps of fresh herbs and lime.

Spicy barbecue chicken thighs

Serves 2-3

4 boneless and skinless chicken thighs
¼ tsp coriander seeds
½ tsp cumin seeds
½ tsp salt
Small knob of ginger – about 2cm piece, chopped
1 clove garlic, chopped
1 tsp chilli powder
1 tsp turmeric
½ lime, juiced, plus extra wedges for garnish
1 tbsp Greek yoghurt
1 tbsp tomato paste
1 tbsp olive oil

Toast the coriander seeds and cumin seeds in a frying pan for a minute or two. Remove from the heat and allow to cool. Using a mortar and pestle, crush the garlic with the salt into a paste. Add the chopped ginger, cumin and coriander seeds and do the same. In a bowl large enough to hold the chicken, place the paste along with the chilli powder, turmeric, lime juice, yoghurt, tomato and olive oil and stir to blend together. Taste the mixture and add more salt if needed.

Add the chicken and stir to coat in the spice mixture. Refrigerate over night or at least for a few hours.

Remove from the refrigerator and allow to come to room temperature before barbecuing over medium high heat. When nicely browned on one side, flip and continue grilling until cooked through.

Serve with lime wedges hot or at room temperature.

@juliapleonard