the Ingredients
Instructions
A six-ingredient sizzler that delivers big flavour with minimal effort. These glazed chicken thighs are packed with savoury umami from soy, ginger and garlic, while apricot jam adds a subtle sweetness that cooks down into a rich, glossy glaze. A few hours in the marinade takes the flavour to the next level, deepening the colour and creating beautifully sticky, self-glazing caramelisation on the barbecue.
- Marinade: For best results, prepare this recipe 2 hours (or up to 24 hours) in advance. In a large bowl or dish, combine all marinade ingredients. Trim the chicken thighs to remove any veins or sinew, then add them to the marinade and toss to coat. Cover and refrigerate until required.
- Preheat: Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C) and preheat as directed. Remove the chicken from the fridge. See below for information on premium gas barbecue set up methods.Preheat: Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Remove the chicken from the fridge. See below for information on Weber Q settings and set up methods.Preheat: Prepare the charcoal barbecue for cooking using direct medium-high heat (230°C-260°C). Remove the chicken from the fridge. See below for information on how to set up a Weber Kettle.Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C). Remove the chicken from the fridge.Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C). Remove the chicken from the fridge. See below for information on pellet barbecue settings and set up methods.Preheat: Prepare the griddle for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Remove the chicken from the fridge. See below for information on recommended settings on a griddle barbecue.
- Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush. Grill the chicken thighs over direct medium-high heat, with the lid closed, for 8-12 minutes, turning halfway through, or until caramelised with grill marks and cooked through.Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush. Grill the chicken thighs over direct medium-high heat, with the lid closed, for 8-12 minutes, turning halfway through, or until caramelised with grill marks and cooked through.Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush. Grill the chicken thighs over direct medium-high heat (over the fire), with the lid closed, for 8-12 minutes, turning once halfway through, or until caramelised with grill marks and cooked through.Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush. Grill the chicken thighs over direct medium-high heat, with the lid closed, for 8-12 minutes, turning halfway through, or until caramelised with grill marks and cooked through.Grill: Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a heatproof grill brush. Grill the chicken thighs over direct medium-high heat, with the lid closed, for 8-12 minutes, turning halfway through, or until caramelised with grill marks and cooked through.Griddle: Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Cook the chicken thighs over direct medium-high heat, for 8-12 minutes, turning halfway through, or until caramelised and cooked through.
- Leave the chicken to rest for a couple of minutes before slicing. Enjoy!
