Coconut and Thyme Barbecue Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Food for Friends

By Levi Roots

Published 2010

  • About

I can’t resist the sweet, smoky taste of coconut cooked on the barbecue. This recipe is a winner. Just make sure you move the chicken further away from the coals after it has coloured on each side, so it cooks through but doesn’t burn. This can also be grilled.


  • 12 bone-in chicken thighs, skin left on


  1. Put all the ingredients for the marinade, except the chillies, in a blender or food processor and whizz. Taste to check it has a good balance of sweetness and sourness. Adjust by adding a little more sugar or vinegar, if necessary. Stir in the chilli.
  2. Pierce the chicken on the flesh side (not the skin side) with a sharp knife. Put the pieces in a dish and pour