YouTube· from a similar recipe
"Poulet Basquaise". Traditional French Chicken Recipe.Take. 2 #SRP (open on YouTube)
Spiced smoky barbecued chicken
Fácil
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 9 (estimated)
Nutrition facts
- Protein29 %43 g
- Carbs1 %2 g
- Fat70 %47 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 614 kcal | 233 kcal |
| Protein | 43 g | 16.3 g |
| Carbs | 2 g | 0.8 g |
| Fat | 47 g | 17.8 g |
One serving is about 264 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness40/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - Australian
Ingredients
- 3 tablespoons Olive oil
- 2 cloves Garlic
- Lemon (Juice/zest of one)
- bunches Thyme
- 2 Bay Leaf
- pinches Chilli Flakes
- 12 Chicken Thighs
- bunches Rosemary
- 2 tablespoons Curry Powder
Instructions
Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Videos and links
YouTube· from a similar recipe
Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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