Spicy chicken thighs

Spicy chicken thighs

Total: 2 hr 50 Min. | Active: 20 Min.
lactose-free
Nutritional value / people: 282 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

200 g puréed tomatoes
1 garlic clove, pressed
1 tbsp Worcestershire sauce
½ tbsp mustard
1 tbsp apple vinegar
2 tbsp maple syrup
¼ tsp chilli flakes
½ tsp smoked paprika

Chicken thighs

4 chicken thighs

To grill the chicken

1 tsp salt
2 sprigs coriander, leaves torn off
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How it's done

Marinade

Place the the tomato purée in a pan and bring to the boil along with all the other ingredients up to and including the paprika, turn down the heat and reduce for approx. 10 mins., stirring occasionally, leave to cool.

Chicken thighs

Mix the chicken thighs with half of the marinade, cover and marinate in the fridge for approx. 2 hrs. Set aside the remainder of the marinade.

To grill the chicken

Wipe the marinade from the chicken thighs, salt the chicken. Charcoal/gas/electric grill: Cover and grill the chicken thighs over/on a medium heat (approx. 200°C) for approx. 30 mins., turning occasionally. Garnish with coriander leaves and serve with the reserved marinade.

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