Lemon and spice chicken thighs recipe

1. 1

   Combine the paprika, ginger, turmeric, coriander, olive oil and lemon juice in a small bowl.

2. 2

   Put the chicken in a flat ceramic dish and pour over the marinade.

3. 3

   Turn the chicken over a few times to coat in the marinade.

4. 4

   Cover and refrigerate for a few hours or overnight, turning the chicken every now and then.

5. 5

   Remove the chicken from the fridge 30 minutes before cooking.

6. 6

   Preheat the barbecue hotplate to high.

7. 7

   Put the thighs on the hotplate, sprinkle over some sea salt, and cook for 8 minutes, without moving them.

8. 8

   Turn over and cook for another 4-5 minutes, until golden, aromatic and cooked through.

9. 9

   Rest for a few minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.