Grilled Rosemary Chicken Thighs – Kamado

Serves: 6

In one of my previous posts I mentioned that during Covid, we invested in a Kamado: a heavy, ceramic BBQ based on the traditional Japanese wood or charcoal stove.

It hasn’t always been the easiest thing to master.

It took trial and error to understand the heat potential and elasticity of charcoal.

Do not cook pizzas over a direct heat.

If you are going to cook naan bread and plug it into the roof of the device – which you can – oil the surface first.

And, do consider the use of a hair dryer in emergencies: it is not something to be ashamed of.

The most interesting approach for me however has been the combined use of charcoal and wood: you get immense heat when you need it, you have staying power thanks to the coal and you get flame when you want it.

I am starting a new category of recipes dedicated to the Kamado.

And this is my first recipe, though I have a few to do.

Combined with a wonderful Karen Martini slaw and corn cooked over the flames of the Kamado, it transported us back to the very best BBQ Nat and I had in Austin a few years ago.

This is BBQ. This… is amazing.

Ingredients

15 chicken thighs (free-range please people)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup Worcestershire sauce
1 lemon, juiced
1/2 cup brown sugar
3 – 4 tsp finely chopped fresh rosemary
1/4 cup Dijon mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder

Method

  1. Combine all the ingredients except the chicken.
  2. Mix well and add the chicken, ensuring that it is covered in the mixture.
  3. Refrigerate for at least 4 hours and ideally 24 hours, stirring a couple of times.
  4. Prepare your Kamado for direct cooking: I drifted between 150c and 220c based on the flames.
  5. Char-grill until well cooked through and caramelised and enjoy!

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