Moroccan BBQ Chicken Thighs
Moroccan BBQ Chicken Thighs



  • 8 chicken thighs
  • 2 tbsp ras el hanout spice blend
  • 2 tbsp clear honey
  • 1 tbsp salt flakes
  • 1 lemon, juice only
  • 3 bashed garlic cloves
  • 2 bay leaves
  • 2 tsp chilli flakes
  • Mix all the ingredients in a bowl and leave to chill overnight. Remove from the fridge 30 mins before you begin cooking. Place the chicken thighs skin-side down on a glowing barbecue for 5 mins, or until golden and charred. Move the thighs to a cooler part of the barbecue and cook for another 35 mins with the lid on, turning every 5 mins or until cooked through and nicely sticky and charred all over. Serve with spiced couscous and flatbreads.
1 hr
4 serving

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