Ingredients

• 6 chicken thighs
• Half tbsp smoked paprika
• Half tbsp sweet paprika
• Half tbsp ground cumin
• Half tbsp ground coriander (cilantro seeds)
• 1 tbsp oregano
• 1 tbsp onion flakes or powder
• 1 tbsp garlic powder
• 1 sprig of rosemary
• 3 sprigs of thyme or half tbsp dried
• 3 bay leaves
• Quarter tbsp of chili powder or Cayenne pepper
• 3 tbsp olive oil
• 1 lemon (juice only)
• Salt and pepper
• 3 red bell peppers (Capsicums) these are optional

Steps

• Step 1

  Cut the chicken thighs into three or four bites size pieces and place in a mixing bowl.

• Step 2

  Add all the herbs and spices, salt & pepper, lemon juice and olive oil, mix well, cover with cling film and marinate in the fridge for three hours minimum. Ideally 24 hours.

• Step 3

  If barbecuing, brush the hot grill with vegetable oil and cook approx 3-5 minutes each side.

• Step 4

  If baking, rub some oil on your bell peppers (capsicums) and place in a sheet pan in a preheated hot oven and bake for 20 min at 440°F – 230°C.

• Step 5

  Once cooked there should be some black on them, cover with a cloth and leave to rest until cool.

• Step 6

  Once cool enough to handle, remove stalks with seeds and peel off the blistered skin. Slice into strips.

• Step 7

  Add the chicken to a baking dish along with the bell pepper strips. Mix well and bake for 30 min at 350°F – 180°C. Serve immediately.

Little Tips

You can add a glass of white wine in the marinade for even better flavour.
Did you know that marinated meat is better for your health if barbecuing?