Barbecued Sticky Chicken With Lemon And Garlic

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 8 chicken thighs (bone-in and skin on, preferably free range or organic)
• sea salt (to taste)
• fresh ground black pepper (to taste)
• olive oil
• 1 bulb of garlic (whole)
• 2 lemons
• 5 sprigs fresh rosemary (tied together)
• rocket (or pea shoots washed and spun-dry)

Recipe

• 1 get you barbecue on about an hour before you want to cook and preheat your own oven to 180c/350f/gas 4.
• 2 season the chicken well with salt and pepper and drizzle with a little olive oil.
• 3 get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.
• 4 chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.
• 5 when done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.
• 6 while this is happening. get on with your sticky glaze.
• 7 carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.
• 8 use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.