Smoke And Flame

Suggested quantities

For roast chicken thighs:

We advise around 60g or spices (in a generous glug of olive or vegetable oil) for 1kg of thighs if they're large, a little bit more if they are smaller (more surface area to cover).

For larger cuts like gammon:

Due to the variation in size of joints, please aim to cover the scored surface of the meat so that the entire surface area is covered but not so thick that you can't see the meat underneath.

1. Prepare the Chicken Thighs

• Pat the chicken thighs dry with kitchen paper to help the skin crisp up.
• Coat the chicken with Smoke and Flame's Fiery or Chilled Jerk Blend ensuring even coverage on all sides.
• Allow the seasoned chicken to sit at room temperature for 20 minutes before cooking to ensure even cooking.

2. Set Up the Barbecue

• Preheat the barbecue for indirect cooking by lighting one side of the grill to medium-high heat, leaving the other side unlit. Ensure the barbecue reaches approximately 170°C. If using an oven, preheat to 170°C.
• Place a drip pan under the cooler side to catch any fat and avoid flare-ups.

3a. Begin Cooking on the Barbecue

• Place the chicken thighs, skin side up, on the cooler side of the barbecue for indirect cooking. Close the lid to maintain a consistent temperature.
• Cook for 40-45 minutes, ensuring the barbecue temperature remains temperature at around 170.

3b. Begin Cooking in the Oven

• Place the chicken thighs, skin side up, on the wire rack and roast in the preheated oven.
• Cook for 40-45 minutes, ensuring the oven maintains a consistent temperature.

4. Finish with Direct Heat on the Barbecue

• Move the chicken thighs to the hot side of the barbecue, skin side down, to crisp up the skin. Grill for 3–5 minutes, keeping a close eye to avoid burning.

7. Check Internal Temperatures

• Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 75°C (165°F) in the thickest part of the meat.
• If needed, cook further on the cooler side of the barbecue or in the oven until this temperature is reached.
• Coat with honey (optional).

8. Rest and Serve

• Remove the chicken thighs from both the barbecue and oven, and let them rest for 5 minutes to retain their juices.
• Serve hot and enjoy the contrasting flavours of the smoky barbecue and the even, crispy oven-baked skin.