I was looking for something that was more family friendly in terms of the spice/heat mix for chicken. Came across this great recipe from www.CampChef.com, link to the recipe is below. If you also like to have a change from the common spicy bbq chicken flavours then give this Kamado grilled rosemary chicken a try. You won’t be disappointed.
This recipe was really easy and packed full of flavour. If you have the time to marinate your chicken, this is certainly a must try.
Kamado Grilled Rosemary Chicken Thighs
A delicious flavour combination that will please all the family. Traditional flavours combined with the magic of grilling over charcoal
Ingredients
- Chicken Thighs 8-10pcs
- Extra virgin olive oil - 1/2 cup
- Balsamic vinegar - 1/2 cup
- Soy sauce - 1/4 cup
- Worcestershire sauce - 1/2 cup
- Lemon, juiced - 1
- Brown sugar - 1/2 cup
- Fresh rosemary, chopped fine - 3-4 teaspoons
- Dijon mustard - 1/4 cup
- Salt - 2 teaspoons
- Ground black pepper - 1 teaspoon
- Garlic powder - 2 teaspoons
Instructions
- Combine all ingredients (excluding the chicken) into a large bowl or tupperware container
- Mix well and add the chicken, ensuring that all chicken is covered with the mixture.
- Refrigerate for around 4 hours, stirring a couple of times.
- Prepare your kamado for direct grilling, with a dome temperature of around 177C [350F]
- Add the marinated chicken thighs to the hot grill and close the dome.
- Around the 15 minute mark, flip the chicken thighs
- Check your internal temperatures at around the 30 minute mark, you are looking to have your chicken reach 74C [165F]
- Flip again, rotating to reach your desired colour and remove once your internal temperature has reached your desired temp.
Notes
The time I cooked this one it took 30 minutes from hitting the grill to being done.
One thing to be aware of, is if your thighs are not a consistent thickness try and arrange them on the grill so the thickest parts are closest to the hotter section of the grill. Equally if there is a couple of thinner thighs, place them towards the outer edge of the grill.
If you haven't already got yourself a good digital thermometer, I highly recommend it. Takes all the guesswork out of your cooking, ensuring not only a safe product but a delicious juicy meal.
We serve this with a fresh salad but equally would be delicious over a bed of couscous or similar.
This recipe was inspired by this one :
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