Ingredient: Chicken Thigh

I always keep a pack of skin-on, bone-in chicken thighs in the fridge through barbecue season. They’re cheap, full of flavour, and much more forgiving than breasts over the coals. When I want to change …

The marinade is simple but really effective. I use full-fat Greek yoghurt as the base—it tenderises the chicken without turning it mushy. I stir in lemon zest, garlic, chopped parsley, mint, and oregano, along with …

Chicken thighs are brilliant on the BBQ. They stay juicy, take on flavour well, and cook evenly. I like to pair them with Mediterranean-style flavours that hold up against the heat. In this recipe, the …

Succulent chicken thighs grilled over hot coals have always been one of my go-to BBQ staples, but I like giving them a lift with something that cuts through the richness. This sticky apricot glaze does …

Bold, fiery, and packed with umami, these Korean gochujang chicken skewers bring the perfect balance of heat and sweetness. The key ingredient, gochujang, is a Korean red chilli paste with a deep, savoury richness that …

Bright, tangy, and packed with fresh herbs, these chimichurri chicken skewers bring a taste of Argentina to your table. Chimichurri, the country’s famous green sauce, is a vibrant blend of fresh parsley, garlic, red wine …

Middle Eastern cuisine is known for its bold flavours, and these chicken skewers are no exception. Coated in a rich, tangy pomegranate molasses marinade, they strike the perfect balance between sweet and savoury.

There’s something magical about the combination of coconut and curry. These coconut curry chicken skewers bring those classic Thai flavours to the grill, blending the richness of coconut milk with aromatic curry spices.

Cajun cuisine is all about big, bold flavours, and these spicy Cajun chicken skewers bring exactly that. With a smoky, paprika-heavy spice blend, a touch of heat from cayenne, and the rich, buttery finish of …