AIP, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Smokey Chicken Thighs are coated in a marinade and slowly cooked on a rotisserie over natural wood charcoal for 1 ½ hours. The end result is a soft and delicious chicken with a natural smokey flavour. Your biggest issue will be eating them all in one go and kicking yourself for not making more….
The marinade is easy to make, you just put all ingredients in a bowl and combine, it is gluten free, dairy free, egg free, nightshade free, nut free and sugar free. It is a great snack or side dish by themselves but paired with a great salad or steam veggies it becomes a lovely dinner or lunch.
If you don’t have a Webber or rotisserie it may not turn out as nice but you can still cook the chicken thighs on a BBQ hot plate/grill, or in the oven or in the air fryer. A BBQ grill with a lid is probably the next best thing and you can use wood-chips in a basket to get that smokey flavour.
Cooking for 30 minutes with the lid down on a grill or hot plate at low heat on a BBQ would probably be long enough, for the oven, cook for an hour at 120℃/248℉. In the air fryer cook for an hour 120℃/248℉. You may need to put the temperature up to 180℃/356℉ for 5 minutes or so to render out some of the fat and to crisp up the outside a little. You will also need to turn them regularly or they will cook only on one side.
Substitutions:
You can substitute the spices for rosemary, parsley and mint or you can leave the spices out.
How to store the Smokey Chicken Thighs
It is best to store them in a glass container that is air tight in the fridge because the turmeric will stain plastic containers.
How long will they last?
They should last 3 days if kept in the fridge.
Can I freeze them?
You can freeze them in a glass container or freezer bag and they should last 3-6 months. Defrost and cook in the microwave for 10 minutes , air fryer at 160℃/ 320℉ for 5 minutes or wrapped in foil and cooked in the oven at 160℃/320℉ for 20 minutes.
Instructions:
Put the onion powder, garlic powder, salt, pepper, coriander leaves, turmeric powder, oregano and olive oil into a stainless steel mixing bowl because the turmeric won’t stain the metal bowl.
Cut off any bloody parts or bones and hard bits but leave the fatty parts as they will help keep the thighs juicy and the fat melts away as they cook.
Put the chicken thighs in the marinade and coat all over.
This is what the chicken thighs looks like when they are all coated.
Now start the fire on the Webber using natural hardwood charcoal, so it has time to heat up.
Now poke the chicken onto the roasting rotisserie rod.
This is all the chicken on the roasting rotisserie rod. I put mine over the sink because the marinade starts to drip and the turmeric does stain, so wipe up any spills straight away.
Now put the roasting rotisserie rod into the Webber. I took out the gas element of the Webber and use it with natural hardwood charcoal.
This is a close up of the chicken in the Webber.
This is the chicken cooking with the lid shut for 1 ½ hours between 100-150℃/ 212-302℉
This is what the chicken thighs look like when cooked.
If you love this recipe you will enjoy some of my other recipes.
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 Webber
Ingredients
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Coriander Leaves
- ½ tsp Turmeric powder
- ½ tsp Oregano
- 1 tbsp Olive Oil
- 4 Chicken Thighs
Instructions
- Put the onion powder, garlic powder, salt, pepper, coriander leaves, turmeric powder, oregano and olive oil into a stainless steel mixing bowl because the turmeric won't stain the metal bowl.
- Cut off any fatty bites off the chicken thighs
- Put the chicken thighs in the marinade and coat all over.
- Now start the fire on the Webber using natural hardwood charcoal, so it has time to heat up.
- Now poke the chicken onto the roasting rotisserie rod.
- Now put the roasting rotisserie rod into the Webber. I took out the gas element of the Webber and use it with natural hardwood charcoal.
- Cook the chicken in the Webber with the lid shut for 1 ½ hours between 100-150℃/ 212-302℉
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