- 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
- 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.
- 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.
- 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.