Smoky sticky chicken with maple and thyme Recipe
With summer fast approaching, this recipe is featured in the Butchery & BBQ Master Class at Hobbs House School.
2 chicken legs split at the thigh and drumstick
1 tsp fresh thyme leaves
2 tbsp white wine vinegar
1 tsp smoked paprika
4 tbsp maple syrup
Salt and pepper
1 clove of garlic, crushed
Handful wood chips (soaked in water for 10mins)
Mix the marinade together in a largish bowl. Add the chopped chicken and mix throughly. Cover with cling film and place in the fridge for at least an hour or two to do its magic.
Heat the BBQ ready for indirect cooking. Place the chicken skin side up on the cooler side. Throw a handful of soaked wood chips onto the hot coals and close the lid.
They should take around 35-40mins to cook and be lovely and tan coloured from the smoke.
Probe to see if the chicken has reached 75c and eat straight away.