Umami
Umami

Grilled Honey BBQ Thighs

4

servings

30 minutes

active time

60 minutes

total time

Ingredients

  • 500g to 800g of skinless, boneless chicken thighs

  • 1kg of new potatoes (or baby potatoes as substitute)

  • 8 carrots (or about 700g)

  • HP honey bbq sauce (or make your own by combining bbq sauce and honey)

  • 300-400g of asparagus tips

  • Chicken seasoning spice.

  • For the potatoes: 4 sun-dried tomatoes (reserving some of the oil they come in), bbq seasoning, smoked paprika, dried sage, dried rosemary, dried thyme, garlic powder, salt, pepper.

Directions

  1. Place the chicken thighs into a large mixing bowl. Add a generous helping of the honey bbq sauce, about 2 tbsp of chicken, seasoning, and 1tsp of garlic powder. Mix until the thighs are coated. Set aside to marinate.

  2. Put one large and one medium pot of water on the boil. Set the oven to 200° on fan mode.

  3. Wash and cut the potatoes into halves. Peel the carrots and slice them.

  4. Place the potatoes on the boil for 15 minutes. Set a timer for 10 minutes and place the carrots on the boil for 5 minutes when it goes off.

  5. Once the potatoes are cooked, drain them and place them into a glass oven tray. Add the spices listed in the “for the potatoes” ingredients section, along with the 4 sun-dried tomatoes, and some of the reserved oil. Place into the oven for 30 minutes. Set a timer for 10 minutes

  6. After the 10 minutes, place the chicken thighs onto an oven tray with foil and place in the oven, below the potatoes. Cook together for the remainder of the 20 minutes. While this cooks, set a kettle to the boil. Then blanch the asparagus tips in a mug of boiling water for 2 minutes per side.

  7. Use a meat thermometer to ensure the chicken reaches an internal temp of 165°F / 74°C. Once the chicken and potatoes are cooked, drain off any liquids from the tray, then add the carrots and asparagus tips.

  8. Switch the oven to the grill on level 1 out of 3 (low), and grill for 4-5 minutes (potatoes on top).

  9. After the time is up, remove the potatoes and move the tray with the chicken, carrots, and asparagus, to the top of the oven and grill for a further 4 minutes.

  10. Plate and serve.

4

servings

30 minutes

active time

60 minutes

total time
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