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Donal Skehan
BBQ Crispy Lemon & Thyme Chicken | DonalSkehan.com
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BBQ Crispy Lemon & Thyme Chicken

June 09

This dish brings together the vibrant, sun-soaked flavours of the Mediterranean. The marinated chicken thighs are infused with citrus, garlic, and herbs, creating a beautifully aromatic and juicy result. Paired with a crisp, refreshing salad of fennel, orange, and herbs, it’s a perfect balance of richness and brightness. Ideal for a relaxed dinner with friends or a light weekend meal, this recipe celebrates simple ingredients prepared with care.

  • serves Serves 4
  • time 45 mins, plus marinade time

Method

  1. 1. In the bowl of a small food processor or spice grinder, add the juice and zest of half a lemon, orange juice, garlic cloves, olive oil, salt, dried oregano, thyme leaves and blitz until smooth.
  2. 2. Pour over the chicken thighs and leave to marinate for at least 1 hour, up to 24 hours.
  3. 3. When ready to cook, heat a BBQ - placing the coals only on one side or place a griddle pan over a high heat. Remove the chicken thighs from the marinade, shaking off any excess, and cook over a high heat for 3 - 4 minutes, skin side down, until charred and golden. If using the BBQ, move the chicken thighs to the side with no coals underneath and add the lid. Cook for 25 - 30 minutes, until the meat is tender. If using the griddle pan over a hob, once the thighs are charred and golden, move to a tray and place into the oven at 200°C/180°C fan/400°F/Gas Mark 6 for 25 - 30 minutes, until cooked through.
  4. 4. To segment the oranges, using a flexible knife slice a little off the top and bottom of the orange so you can place it flat onto a chopping board. Using the knife, slice the skin and pith from the orange, following its natural curve - be careful not to take off too much of the flesh! Now, holding the orange in one hand, use the knife to slice gently in between the membrane of each segment, prising them out from the centre until completely removed. You should be left with a segment of just flesh. Repeat until you have removed all the segments then squeeze the leftover bit of orange over a small bowl to reserve the juice. Place all the segments into a different small bowl.
  5. 5. Using a mandoline, thinly slice the fennel and red onion into a bowl and add the chicory leaves, orange segments and half of the dill and mint.
  6. 6. Add the Dijon mustard and extra virgin olive oil to the bowl with the reserved orange juice. Season well with salt & pepper and whisk to emulsify. Pour the dressing over the salad and then place onto a serving platter. Scatter over the remaining herbs and serve with the cooked chicken on a separate platter.

Ingredients

8 free-range, skin-on, bone-in chicken thighs

Juice and zest of ½ lemon

Juice of 1 orange

4 garlic cloves, minced or crushed

3 tablespoons olive oil

1 tablespoon sea salt

1 teaspoon dried oregano

1 tablespoon fresh thyme leaves

For the Salad:

2 oranges, peeled and segmented; reserve the juice

1 bulb fennel, thinly sliced

1 red onion, thinly sliced

1 head of chicory (Belgian endive), leaves separated

2–3 tablespoons chopped fresh dill

2–3 tablespoons fresh mint leaves, picked

1 teaspoon Dijon mustard

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

For the chicken:

8 free range skin on, bone-in chicken thighs

Juice and zest of ½ lemon

Juice of 1 orange

4 garlic cloves

50 ml olive oil

1 tbsp sea salt

1 tsp dried oregano

1 tbsp thyme leaves

For the salad:

2 oranges, peeled and segmented, juice reserved

1 bulb fennel, thinly sliced

1 red onion, thinly sliced

1 head of chicory, leaves separated

Small handful of dill, roughly chopped

Small handful of fresh mint, leaves picked

1 tsp Dijon mustard

2 tbsp Extra virgin olive oil

Sea salt and freshly ground black pepper