19 Oct 2021
25 Minutes | easy | Serves 3-4
This is a very simple and very moreish glaze for crispy chicken, which caramelises on the grill. These chicken thighs are very versatile and can be served with anything from a large salad to potatoes, or as part of a larger spread.
Combine the chilli powder and vegetable oil and mix in bowl.
Rub chilli oil mixture all over the chicken thighs and season with salt.
Combine the honey, chilli oil and lime juice and mix well. Set aside.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, place the chicken thighs over direct heat, skin side down, until crisp – a few minutes. Move to the opposite side of the BBQ and glaze with some of the chilli oil mixture.
Close the lid and cook for 10 minutes, then serve topped with the remaining glaze and some coriander leaves. Ensure the chicken is fully cooked through before serving.
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