47
Marinated chicken thighs
Grill/direct medium-high heat 200 - 260°C
10 mins prep - 1-hour marinating - 10 mins cook
Serves: 4
Ingredients
4 boneless, skinless chicken thighs
Juice of 1 lemon
1 tbsp fresh mint, chopped
Olive oil
Salt
Freshly ground black pepper
Method
Mix the lemon juice, mint, olive oil, salt and
pepper together in a bowl. Add the chicken thighs
to the marinade, coating them evenly. Cover and
refrigerate to let the chicken marinate for an
hour.
Preheat the barbecue for direct cooking. Once
the barbecue has preheated, turn all burners
down to TWO NOTCHES LESS THAN HIGH.
Place the chicken thighs directly on the grill.
Close the lid and cook for 4 to 5 minutes. Open
the lid and turn the chicken.
Close the lid and cook for a further 4 to 5 minutes
or until cooked through.
Remove from the grill and leave them to rest for
a few minutes.
Traditional barbecue
Grill/direct medium heat 180 - 230°C
Equipment: WEBER CRAFTED griddle (hotplate)
15 mins prep - 12 mins cook
Ingredients
1 tbsp olive oil
6 pork barbecue sausages
6 lamb loin chops, fat trimmed
2 large brown onions, sliced into thin rings
2 potatoes, peeled and sliced thinly into rounds
(about ½ cm thick)
Salt
Freshly ground black pepper
Method
Preheat the barbecue for direct cooking, with the
hotplate in.
Once the barbecue has preheated for 15 minutes,
you are ready to cook.
Leave all burners on MEDIUM.
Lightly coat the hotplate with the olive oil.
Lay the potatoes evenly over half the hotplate.
Add the onions to the hotplate and season with
salt and pepper.
Once the onions and potatoes are cooking, place
the sausages and trimmed lamb chops directly
on the grill.
Close the lid and cook for 6 to 8 minutes, stirring
the onions occasionally. Open the lid and turn the
potatoes, lamb chops and sausages.
Close the lid and cook for a further 6 to 8
minutes, stirring the onions occasionally.
Remove from the grill and season the lamb
chops and potatoes with salt and pepper, to taste.
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