Low and Slow Chicken Thights Seasonstarter

This recipe is perfect to kick off the BBQ season after months of only admiring your Grill Guru from behind the window. It requires very little preparation and hardly any attention, yet instantly brings back that unmistakable barbecue flavour.

It’s also a gentle way to wake up your Grill Guru. The relatively low temperature allows any autumn or winter moisture to slowly escape from the ceramic, reducing the risk of damage.

130-140 °C (indirect)

20 mins

Ingredients

8 chicken thighs
1 tsp (smoked) paprika powder
2 tbsp honey
2 tbsp coarse mustard
1 tbsp olive oil
1 tbsp apple cider vinegar of lemon juice/li>
Salt & pepper

Preparation

Light your kamado and keep the temperature steady at around 130–140 °C, using indirect heat. Season the chicken thighs with salt, pepper and paprika powder.
Place them on the grill, close the lid and let them cook undisturbed for 60–75 minutes. Plenty of time to mix the honey, mustard, olive oil and vinegar or lemon juice into a glaze.

About 15 minutes before the chicken is done, brush the thighs with the honey–mustard glaze. Be careful not to apply it too thickly, as the honey can burn.
Before removing the chicken from the grill, check the core temperature, around 75 °C is perfect.

Vegetable tip

Roast a few sweet potatoes on the kamado alongside the chicken, or grill some leek or pointed cabbage during the final 20 minutes.