Mediterranean tomato and thyme chicken marinade
Tomato paste, thyme, garlic, basil and olive oil give chicken breast a rich Mediterranean flavour.
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Sauces & marinades
Garlic-butter and basil chicken thighs
A mild, herby marinade for golden chicken thighs, deliberately made without any hot ingredients.
Sauces & marinades
Ingredients
- 1 kg chicken thighs
- 2 tbsp garlic-butter seasoning
- 3 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 2–3 garlic cloves, finely chopped
- A generous amount of fresh basil, finely sliced
- 1 tsp paprika
- ½ tsp smoked paprika
- 1 tsp honey
- 1 tbsp lemon juice
Sauces & marinades
Method
- Mix the garlic-butter seasoning, olive oil, mustard, Worcestershire, garlic, basil, both paprikas and honey.
- Thoroughly coat the chicken thighs with the marinade.
- Marinate for 4–8 hours.
- Only add the lemon juice during the final hour.
- On the barbecue, start the chicken thighs over indirect heat. Turn them regularly and let them cook gently. If desired, move them briefly to direct heat only at the end for extra colour, taking care not to burn the marinade or honey.
- Preheat the oven to 180 °C. Arrange the chicken thighs in a single layer in a baking dish and cook for about 40–55 minutes, depending on their size. Turn them halfway if desired for even browning.
- For either method, check doneness with a probe thermometer in the thickest part of the meat without touching the bone. The chicken is safely cooked at a core temperature of at least 75 °C. Rest the thighs for about 5 minutes afterwards. Cooking time is a guide; core temperature determines whether the chicken is done.
Flavour profile
Mild, herby and suitable for diners who do not enjoy much heat.
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