Instructions

In the Kitchen

• 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.

At the Barbecue

• 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.

Serving Suggestion

• This dish pairs brilliantly with peas, and a sour cream dip, to refresh you from the heat.

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.