User Manual

21
Peri Peri Chicken Thighs
Grill – Direct Medium Heat
20 mins prep – 60 mins marinate – 24 mins cook
Serves 6
Ingredients
6 bone in, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, crushed
2 teaspoons Tabasco sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon sweet paprika
½ teaspoon fine sea salt
Method
Place the oil, juice, garlic, Tabasco, sugar,
oregano, paprika and salt in a large bowl.
Mix until well combined. Add the chicken
thighs to the marinade, coating them
evenly.
Cover and refrigerate the chicken for a
minimum of an hour to marinate.
Turn on and preheat your Weber Pulse™
for direct cooking over medium heat.
Once the barbecue has preheated, open
the lid and brush the cooking grills clean
with a Weber grill brush, then adjust the
control knobs down to MEDIUM.
Place the chicken thighs directly on the
grill. Close the lid and cook for 10-12
minutes. Open the lid and turn the
chicken.
Close the lid and cook for a further 10 to
12 minutes or until cooked through.
Remove from the grill and allow to rest for
a few minutes before serving.