4-6 Whole Chicken Thighs
2-3 tbsp Rapeseed Oil
1 tsp garlic granules
1 tsp onion granules
1/2 tsp sea salt
1 tbsp black pepper
1 tsp dried oregano
1 tsp dried rosemary
1 Yellow Pepper
1 Green Pepper
1 Small Onion
Fresh Parsley to garnish
BBQ Used: Weber 57cm Kettle
Cooking Method: Indirect (in Petromax 35cm skillet)
Fuel used: Weber Briquettes
Cooking Temperature: Medium – High Heat
- Place your chicken thighs into a bowl and add the oil and seasonings. Toss the chicken to evenly coat it. Place it back in the fridge for 30-40 minutes to marinade while you prepare the other ingredients and fire up the grill.
- For this cook, I used my 57cm Weber Kettle with 2/3 chimney starter of weber briquettes which gave me a temperature of around 200-220C. Setup your coals for indirect cooking. Place a large skillet onto the BBQ in the area of indirect heat to preheat with a little oil.
- When your BBQ is up to temperature, remove the chicken from the fridge and place it in the skillet skin side down. Close the lid of your BBQ and allow the chicken to brown for 5-6 minutes.
- While the chicken is cooking, you can prep the veg that will cook along with the chicken. Clean and slice the green and yellow pepper into strips and slice the onion into thick slices.
- After the chicken has browned, remove it from the Pan and add the vegetables. Place the chicken back on top, this time skin side up. Place a slice of lemon on top of each chicken thigh. Close the lid of your BBQ and roast the chicken.
- You are aiming for an internal temperature of 82C. The chicken will be safe to eat at 75C but I have always found thighs to be more tender when cooked to a higher internal temperature. To finish the dish, sprinkle over some chopped parsley and a squeeze of lemon juice.