Instructions
Begin by creating a vibrant marinade that bursts with flavor. Smash the garlic cloves together with a pinch of salt using a pestle and mortar until a fragrant paste forms, helping to release their aromatic oils. Next, grate the zest of one lemon and squeeze its juice straight into the mixture, adding a delightfully fresh and tangy brightness. Stir in the curry powder, a pinch of chilli flakes for subtle heat, and drizzle in the olive oil, finishing with a generous grinding of fresh black pepper. Alternatively, this can all be blended smoothly in a mini food processor for ease. Thoroughly toss the chicken thighs in this luscious marinade, ensuring each piece is well coated. Cover and set aside to absorb the flavors while you prepare your barbecue. When the coals or grill reach a steady high heat, arrange the bunches of fresh rosemary, thyme, and bay leaves directly on the grill grid. These herbs will gently smoulder, releasing their fragrant oils and imparting a beautiful smokiness to the chicken above. Place the chicken thighs skin-side up atop the herb bed and close the barbecue lid if available, allowing the delicious scents to infuse the meat. Cook for about 10 minutes until the chicken's surface begins to brown invitingly. Flip the thighs over, turning every 5 to 7 minutes to cook evenly, for a total of 20 to 30 additional minutes. Look for a slight charring from the burnt herbs, signaling a perfect smoky crust, while checking the chicken is thoroughly cooked right to the bone. Tip: For an even deeper flavor, marinate the chicken for a few hours or overnight. Keep the grill temperature moderate to prevent burning the herbs too quickly, ensuring a consistent, smoky flavor throughout cooking. Pair with your favorite side dishes and enjoy this wonderfully spiced and smoky barbecue feast!
