DIABLO BBQ CHICKEN THIGH

INGREDIENTS

• 120ml Lime juice
• 60 ml Chicken stock
• 2 tbls Rice bran oil
• 2 tbls Coriander, finely chopped
• 2 teaspoon SHASHEMANE ADOBO SEASONING
• 3 teaspoon SHASHEMANE EL GRINGO RING STINGER
• 1 Moruga Scorpion Chilli , finely chopped
• 1/2 tsp Sea salt
• 2 Garlic cloves, minced
• 8 Chicken thighs
• handful of Mesquite smoking chips,
• 1 Lime , cut into wedges

METHOD

1. Trim Chicken thighs of excess skin and fat.
2. Using a small mixing bowl, combine first 9 ingredients and whisk until well blended.
3. In a stainless steel bowl or a resealable freezer bag, combine Chicken and marinade. Cover or seal bag and place in fridge and marinate for a minimum of 6 hours, I prefer to leave overnight.
4. Remove Chicken and discard marinade.
5. Prepare and heat BBQ for direct cooking. Add mesquite smoking chips.
6. Place Chicken thighs directly over fire and cover grill. Cook for 8 mins per side or until the core temp reaches 75 °C.
7. Remove Chicken from BBQ and cover with aluminum foil. Allow to rest for 10 mins.
8. Garnish with a sprinkling of chopped fresh Coriander and Lime wedges and serve.
9. I like to serve here with Dirty Rices and SHASHEMANE BRUTAL BYRON BAJUN SAUCE.