Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad using 10 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad:
- Make ready 1 kg chicken thighs - skinless and boneless
- Prepare Bbq sauce
- Prepare Rub - 1 teaspoon of:
- Take Oregano
- Get Thyme
- Take Paprika
- Make ready Cayenne pepper
- Take Garlic purée
- Prepare Salt and pepper
- Get Drizzle of oil
When done place chicken in a broiler proof dish and preheat the broiler. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook. Cut each chicken thigh into three strips and place in a bowl.
Steps to make Sticky bbq chicken thighs served with sweet potato chips and a crisp lemon salad:
- Rub all the ingredients over the thighs and leave in the fridge covered for at least 3 hours. This will tenderise the meat. Then lay across a baking tray on a wire rack and cook on 180 fan for 20 mins. Then take out oven and brush over bbq sauce. Then pop under a hot grill for 5-10 mins till sticky and Caramelised. The chips should take 30/40 mins and drizzle lemon over the salad. Easy and Delicious!
Sprinkle with sea salt, to taste, then cook. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. Grilled chicken and barbequed chicken fuel our summers.
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