Chicken thighs with lemongrass & tamarind caramel

We’ve partnered with Matt Burgess, current Executive Chef at Caravan, to bring you four brand-new and restaurant quality BBQ recipes to cook at home.

Tamarind has a sweet and sour flavour that creates a delicious and sticky marinade for our Boneless Chicken Thighs. Don’t forget to use the lemongrass as a basting brush to infuse even more flavour.

30 mins

4

Easy

• 1 x Field & Flower Chicken Thighs, Boneless (350g)

For the lemongrass and tamarind caramel:
• 230g tamarind paste
• 150g water
• 250g palm sugar
• 30g ginger, sliced into small rounds
• 40g lemongrass, cut into 2cm batons

1. Remove your Chicken Thighs from the fridge and pat dry with a kitchen towel. There’s no need to season the thighs.

2. Preheat your BBQ with a target temperature of 200°C-250°C. A log of your favourite fruit wood will add incredible flavour.

3. Make the lemongrass caramel by bringing all the ingredients to the boil and cooking for 10-15 minutes on a medium heat (or until thickened). Leave to cool with all the ingredients inside, then strain to remove the lemongrass and ginger pieces.

4. Place the Chicken Thighs onto the grill using tongs, leaving them to develop a crispy skin. Close the lid and turn the thighs every 4-5 minutes until cooked through.

5. Once the chicken has some colour, brush the chicken with the lemongrass caramel using a pastry brush. You can do this each time you turn the chicken.

6. Remove the chicken from the grill, place into a bowl and pour over the remaining caramel, resting for 5 minutes before serving.