Coming from a nation who takes barbecuing serious we would not naturally choose to cook burgers and sausages on the barbecue. I was brought up with whole fish, steaks, chicken, lamb and even whole slabs of pork belly is cooked slowly on the barbecue.
The key to the success of a good barbecue depends on a couple of factors one is the weather, two is the company or occasion, three is the marinade and fourth for my father it was the actual barbecue. He only believed in a real fire (not gas), he would light the barbecue at least a hour before the cooking precession starts, he would then methodically work his way through the variety of meat my mother would have marinated and yes we would barbecue more than one kind at a time.
For my family hosting a barbecue was a occasion in it’s own rights, a lot of effort is put into the food, entertainment, drink and even the garden furniture. Every family has their own family secret marinade recipes. It’s a lovely thing to be part off.
For this recipe I have made a satay marinade. I like chicken cooked on the barbecue but I do not really like breast meat as it dries out too much. As leg meat is my preferred choice I have removed the bones from these thighs and after marinading them they are skewered with two skewers each. The reason for this is so that it’s easier to manage them and to ensure that the meat is cooked evenly all the way through. There is nothing worse than a raw bit of chicken.
If the weather is not quite playing along you can also cook these satay chicken thighs in the oven at 200°C for 22 – 25 minutes.
Ingredients & Method
- 60g peanut butter (with pieces of peanut)
- 2 tablespoons clear runny honey
- 2 cloves garlic, crushed
- 1 tablespoon rapeseed oil
- Juice of one lime
- 1 red chilli, deeds removed and chopped
- 2 tablespoons light soy sauce
- 1 tablespoon mild curry powder
- Pinch turmeric
- 1 tablespoon dessicated coconut
- 100ml natural full fat yoghurt
- Sea salt and freshly cracked black pepper
- 1 teaspoon nigella seeds
- 6 chicken thighs, skin on bone removed
- 12 large long wooden skewers soaked in water
For the marinade place all the ingredients apart from the nigella seeds, chicken thighs and skewers in a blender, pulse blend to mix.
Marinade the chicken in the satay marinade for 30 minutes.
Lay the marinated chicken flat onto a chopping board and skewer with two skewers per thigh on either side to balance it out, this will help to keep the chicken flat and ensures that the chicken cooks evenly. Sprinkle the nigella seeds over the skewered thighs.
Cook the chicken on the barbecue until cooked all the way through about 20 – 25 minutes over a medium hot barbecue, turn it regularly to ensure an even caramelisation.
Let the cooked chicken rest for 5 minutes before serving with salad.