BBQ Island Smoke Chicken with Charred Lemon

Smoky chicken thighs, honey-charred lemon and cool yoghurt make a generous BBQ dinner. Allow time for the rub to marinate before you light the grill.

Serves 4 · Prep 10 min (plus 1 hour marinating) · Cook 15 min

Ingredients

• 8 chicken thigh fillets, skin on
• 3 tbsp BBQ Lab Island Smoke Rub
• 2 tbsp olive oil
• 2 lemons, halved
• 1 tsp honey
• Small handful coriander leaves, to serve
• Yoghurt, to serve

Method

1. Combine the BBQ Lab rub and olive oil in a bowl, add the chicken thighs and toss to coat well. Cover and marinate for at least 1 hour or overnight, always in the fridge.
2. Heat a BBQ or char-grill pan to medium-high.
3. Brush the cut side of the lemon halves with honey.
4. Grill the chicken skin-side down for 6-7 minutes until well charred, then flip and cook for a further 6-7 minutes until cooked through. Check the thickest part with a clean food thermometer: chicken must reach at least 75°C. Continue cooking if needed; timings vary with thickness and grill heat.
5. In the last few minutes, place the lemon halves cut-side down on the grill and char for 2-3 minutes.
6. Rest the chicken for 5 minutes, then serve with the charred lemon halves for squeezing, a dollop of yoghurt and a scatter of coriander.

Find the ingredients

Chicken Thigh Fillets 2ea · BBQ LAB Island Smoke — BBQ Rub

Food safety: use a clean food thermometer to check chicken and sausages reach 75°C in the centre. FSANZ cooking guidance.

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Watch the recipe