Name: Ras el hanout and honey BBQ chicken thighs
Total time: 1 h
Yield: Serves 4
Ingredients: 8 whole chicken thighs; 2 tbsp ras el hanout; 2 tbsp runny honey; 1 tbsp sea salt flakes; 1 lemon, juiced; 3 cloves garlic, bashed; 2 bay leaves; 2 tsp dried chilli flakes

An oval platter topped with six BBQ chicken thighs with a red and blackened skin

8 whole chicken thighs
2 tbsp ras el hanout
2 tbsp runny honey
1 tbsp sea salt flakes
1 lemon
juiced
3 cloves garlic
bashed
2 bay leaves
2 tsp dried chilli flakes

Method

step 1
Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
step 2
Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch). Put back directly over the coals for a final 5 minutes to get really charred and crisp.
step 3
Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.