RECIPE BY:

Michael Weldon

INGREDIENTS :

• 9x Coles Chicken Thigh fillets
• 1 packet Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour

MARINADE:

• 1 Habanero chilli
• 2 tbsp Honey
• 6 sprigs of thyme, finely diced
• 2 tsp allspice
• 4 cloves of garlic, diced
• 4 spring onions (reserve dark parts for garnish), sliced
• 1 tbsp Brown sugar
• ½ tbsp cinnamon
• 1 teaspoon of grated nutmeg
• Juice of 1 lemon
• 1 cup Cobram Estate Light Extra Virgin Olive Oil
• 2 tbsp Salt
• 1 teaspoon white pepper

Specialty ingredients: 1 Kettle BBQ (or any BBQ that can be enclosed)

METHOD :

• In a large bowl combine all marinade ingredients and whisk until emulsified. Add chicken thigh fillets and mix to coat each fillet, marinade for up to 24 hours.
• Pierce the foil packaging of the wood chips and place on the grill and close the lid for 5-10 minutes.
• Place the marinated chicken on the kettle BBQ to cook for approximately 4 minutes on each side or until cooked through.
• Serve on a platter, garnished with reserved spring onions, lime juice and wedges.