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the Ingredients
Instructions
- Peel the onion for the marinade and chop it finely.
- Wash the peppers and remove the seeds, then chop finely.
- Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs - make sure you coat them evenly , allowing for all the thigh to be covered.
- Cover, and allow to marinade for 12-24 hours in the fridge.
- Prepare the barbecue for direct heat, approx. 200 ºC.
- Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75ºC – test using a thermometer.
- Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream.
- This dish pairs brilliantly with peas, and a sour cream dip, to refresh you from the heat.
In the Kitchen
At the Barbecue
Serving Suggestion
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
