The best barbecued sticky chicken with lemon & garlic
These chicken thighs are slow-cooked to start off with then finished hard and fast on the barbecue. Once you've learned to cook meat like this on the barbecue you'll never look back. Cooking the thighs all the way through in foil first means you'll be confident that they're cooked through and you'll be free to concentrate on getting that lovely layer of sticky flavour from the roasted lemon and garlic glaze.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 higher-welfare chicken thighs, bone-in and skin on
- sea salt
- freshly ground black pepper
- olive oil
- 1 whole bulb garlic
- 2 lemons
- 5 sprigs of fresh rosemary, tied together
- 1 good handful rocket or pea shoots, washed and spun-dry