Barbecued Chicken Thighs

• servings: 2 servings
• active time: 1 hour 20 minutes
• total time: 1 hour 37 minutes

Ingredients

4 chicken thighs, boned & skin off

150g plain yoghurt

zest and juice of 1 lemon

2 tsp ground cumin

1 tsp ground coriander

1 tsp sumac

½ tsp chilli powder

3 cloves garlic, minced

2 tbsp olive oil

Salt and pepper, to season

1 bunch asparagus, trimmed

1 red onion, cut into wedges

1 zucchini, quartered lengthwise, seeded

1 tbsp olive oil

1 lemon

steamed rice, to serve

Directions

Place the chicken in a large bowl with the yoghurt, lemon zest and juice, cumin, coriander, sumac, chilli powder, garlic and oil. Season with salt and pepper.

Toss well to combine and completely coat the chicken. Cover and refrigerate for 1 hour, up to overnight.

Slice the seeds off the zucchini and place on a tray. Separate the onion layers and add to the tray along with the asparagus.

Drizzle with the oil and season with salt.

Preheat a BBQ grill to high heat. Place the chicken on the grill, skin side down (even though there’s no skin, just the side the skin was on).

Cook the chicken for 6-8 minutes, with the lid down. Turn over when browned and the chicken releases from the grill and continue to cook a further 6 minutes, or until cooked through.

Transfer to a tray and rest for a few minutes.

Place the zucchini and asparagus on the flat plate of the BBQ and cook with the lid down for 2-3 minutes, until starting to brown.

Turn to cook the other side and add the red onions to the flat plate.

Cook for a further 2-3 minutes, until charred and softened. Transfer to a tray and zest the lemon over the vegetables, then season with cracked black pepper.

Serve the chicken and vegetables with lemon wedges on the side and steamed rice.

Nutrition

• Serving Size: 2