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Marinated
chicken thighs
with salsa salad


LEVEL OF SKILL


PREPARATION


MARINATE


COOKING TIME


REST


NUMBER OF SERVINGS

THE 80's !!

Here’s a recipe that I was cooking back in the ’80s. The marinade for the chook is very simple, and its accompaniment is sort of a salsa and sort of a salad, so we’ll call it both. Not trying to be clever here, but it does make a yummy weekend lunch. – see below.

INGREDIENTS

8 chicken thigh fillets, skin on, trimmed of excess fat sea salt Lemon wedges, to serve

Crusty bread, to serve (optional)

MARINADE

8 sprigs thyme, leaves picked

1 red chilli, seeded and finely sliced

¹⁄³ cup (80 ml) olive oil

¼ cup (60 ml) lemon juice

½ teaspoon freshly ground black pepper

1 teaspoon honey

SALSA SALAD

300 g butternut pumpkin, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 tablespoons red-wine vinegar

Sea salt and freshly ground black pepper

Large handful fl at-leaf parsley leaves, very roughly chopped

2 tomatoes, seeded and finely diced

1 red capsicum, white insides and seeds removed, finely diced

1 spring onion, white and pale-green parts only, sliced diagonally

½–1 red chilli, seeded and finely sliced

METHOD

1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken pieces, turning to coat thoroughly. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.

 

3. To make the salsa salad, boil or steam the pumpkin for 10 minutes until al dente, then set aside to cool to room temperature. Mix together the oil and vinegar in a large salad bowl and season with salt and pepper. Add the pumpkin, fold through the remaining ingredients and set aside.

 

4. Cook chicken on a preheated chargrill over medium–high heat about 5–8 minutes each side until the outside is scorched and the juices run clear. Set aside to rest, loosely covered, for about 5 minutes.

 

5. Season with salt before serving alongside the salsa salad with lemon wedges and some crusty bread if you like.

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Whole Flounder with Sauce Vierge

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Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Marinated
chicken thighs
with salsa salad


LEVEL OF SKILL


PREPARATION


MARINATE


COOKING
TIME


REST


NUMBER OF SERVINGS

BLAST FROM THE PAST

Here’s a recipe that I was cooking back in the ’80s! The marinade for the chook is very simple, and its accompaniment is sort of a salsa and sort of a salad, so we’ll call it both. Not trying to be clever here, but it does make a yummy weekend lunch.

 

See below for the recipe.

INGREDIENTS

8 chicken thigh fillets, skin on, trimmed of excess fat sea salt Lemon wedges, to serve

Crusty bread, to serve (optional)

MARINADE

8 sprigs thyme, leaves picked

1 red chilli, seeded and finely sliced

¹⁄³ cup (80 ml) olive oil

¼ cup (60 ml) lemon juice

½ teaspoon freshly ground black pepper

1 teaspoon honey

SALSA SALAD

300 g butternut pumpkin, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 tablespoons red-wine vinegar

Sea salt and freshly ground black pepper

Large handful flat-leaf parsley leaves, very roughly chopped

2 tomatoes, seeded and finely diced

1 red capsicum, white insides and seeds removed, finely diced

1 spring onion, white and pale-green parts only, sliced diagonally

½–1 red chilli, seeded and finely sliced

METHOD

1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken pieces, turning to coat thoroughly. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.

 

3. To make the salsa salad, boil or steam the pumpkin for 10 minutes until al dente, then set aside to cool to room temperature. Mix together the oil and vinegar in a large salad bowl and season with salt and pepper. Add the pumpkin, fold through the remaining ingredients and set aside.

 

4. Cook chicken on a preheated chargrill over medium–high heat about 5–8 minutes each side until the outside is scorched and the juices run clear. Set aside to rest, loosely covered, for about 5 minutes.

 

5. Season with salt before serving alongside the salsa salad with lemon wedges and some crusty bread if you like.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Marinated chicken thighs
with salsa salad


LEVEL OF SKILL

PREPARATION

MARINATE

COOKING TIME

REST

NUMBER OF SERVINGS

BLAST FROM THE PAST!

Here’s a recipe that I was cooking back in the ’80s! The marinade for the chook is very simple, and its accompaniment is sort of a salsa and sort of a salad, so we’ll call it both. Not trying to be clever here, but it does make a yummy weekend lunch.

 

See below for the recipe.

INGREDIENTS


8 chicken thigh fillets, skin on, trimmed of excess fat sea salt Lemon wedges, to serve

Crusty bread, to serve (optional)

MARINADE

8 sprigs thyme, leaves picked

1 red chilli, seeded and finely sliced

¹⁄³ cup (80 ml) olive oil

¼ cup (60 ml) lemon juice

½ teaspoon freshly ground black pepper

1 teaspoon honey

SALSA SALAD

300 g butternut pumpkin, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 tablespoons red-wine vinegar

Sea salt and freshly ground black pepper

Large handful flat-leaf parsley leaves, very roughly chopped

2 tomatoes, seeded and finely diced

1 red capsicum, white insides and seeds removed, finely diced

1 spring onion, white and pale-green parts only, sliced diagonally ½–1 red chilli, seeded and finely sliced

METHOD


1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken pieces, turning to coat thoroughly. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.

 

3. To make the salsa salad, boil or steam the pumpkin for 10 minutes until al dente, then set aside to cool to room temperature. Mix together the oil and vinegar in a large salad bowl and season with salt and pepper. Add the pumpkin, fold through the remaining ingredients and set aside.

 

4. Cook chicken on a preheated chargrill over medium–high heat about 5–8 minutes each side until the outside is scorched and the juices run clear. Set aside to rest, loosely covered, for about 5 minutes.

 

5. Season with salt before serving alongside the salsa salad with lemon wedges and some crusty bread if you like.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2020 Tucker Barbecues Recipes

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