My smokey BBQ’d chicken which has been marinated in chipotle and yoghurt is a brilliant recipe to create over a weekend.
You will need to marinate the chicken for a few hours before you get it on the flames. It is a simple and cheap way to jazz up chooks on the barbie. Use chicken thighs and drumsticks with their skin left on as I think it adds so much more flavour and the skin crisps up, making it crunchy and then the succulent meat inside.
Serve with a large green garden salad to counter-balance the charred meat. Coriander is a great herb to add to bbq’d meat as it helps chelate the oxidised meat which is not always good to ingest by itself.
Chicken is a full protein, containing all of the essential amino acids which is great for your body’s tissue and skin repair.
Enjoy this simple dish.
6 Drumsticks with skin
6 Chicken Thighs with bones
1.5 Cups Greek Yoghurt
2 Garlic Cloves, minced
Sea Salt & Pepper
1/4 Cup Greek yoghurt
1 Tsp Chipotle
Sea Salt & Pepper
1/2 Bunch fresh coriander/parsley (to serve)
- In a large bowl mix the greek yoghurt, chipotle, garlic and season with sea salt and pepper. If you would like it a little more spicy add some more chipotle. Season to taste.
- Add the raw chicken and cover well with all of the yoghurt sauce. Cover and pop in the fridge for 2hours minimum, the longer the better.
- When ready to cook, crank up your BBQ and add your chicken. Cook for around 15-20 minutes on a medium heat. I liked to place my lid down for half of the time, so the chicken gets extra smokey.
- When chicken is cooked through and crispy skin on the outside. Mix together little sauce to serve of greek yoghurt, chipotle, lemon juice, sea salt and pepper and place in a pot on the side. Sprinkle with fresh coriander or parsley.