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Ingredients
Method
- 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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