المكونات
- Tomato purée 215g
- SpinneysFOOD Light Muscovado Sugar 65g
- Curry powder (you can also use tikka or garam masala for more spice) 25g
- Fresh lemon juice 120ml
- Brown vinegar 4 tbsp
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Organic Natural Honey 2 tbsp
- SpinneysFOOD Fine Sea Salt 10g
- SpinneysFOOD Black Pepper, freshly ground 1 tsp
- Bone-in chicken thighs, with skin 12
- SpinneysFOOD Baguette, optional 1
Nutrition (Per serving)
- سعرات حرارية 531
- دهون 25.5g
- المشبعة 6.4g
- بروتين 35.4g
- الكربوهيدرات 39.4g
- السكريات 19.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
أفخاذ دجاج مشويّة على الباربكيو
South African 10 Mins Prep · 40 Mins Cook
- Place all the ingredients except the chicken and baguette in a blender to create the marinade. Blitz until well combined.
- Place the chicken thighs in a large bowl. Pour over the marinade and mix with the chicken, making sure the thighs are well coated with the marinade. Cover the bowl with cling film and place in the fridge to marinate for 4 hours at least or up to 24 hours. When ready to cook, remove the chicken thighs from the fridge and allow them to come to room temperature, approx. 30 minutes.
- Prepare a barbecue to a medium-high heat.
- Once the grill is hot, place the chicken thighs, skin side up, on the grid. Carefully turn every 7-10 minutes and baste often with the leftover marinade. In the last 10 minutes of cooking, set aside the marinade and allow the chicken to get crispy and slightly charred.
- Serve the chicken thighs with toasted baguette slices, if desired.