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By Mr Smokey     |
Apr 13, 2024
Lemon SPG Chicken Thighs
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This guest recipe blog comes to you from Russell at RedRustyBBQ using our Lemon SPG BBQ Rub for these delicious looking chicken thighs. Russell has been a long time supporter of The Smokey Carter and as one of our Brand Ambassadors he is always smashing out amazing cooks on his Monolith BBQ in his awesome BBQ shack. Give him a follow on his socials for lots of great cooks and inspiration.

Lemon SPG Chicken Thighs One Pot Meal

Ingredients Based on 4 sharing

  • 8 chicken thighs (2 per person)
  • 500 grams long grain rice
  • One red bell pepper chopped finely
  • 200 gram packet of green beans prepped and cut into 2cm lengths
  • One white onion chopped finely
  • 2 garlic cloves chopped finely
  • 4 half corn on the cobs
  • 1 lemon sliced
  • 1 pinch saffron
  • 1.5litre chicken stock
  • 1 Lemon SPG BBQ Rub shaker from the Smokey Carter
  • Rapeseed oil
  • Fresh Parsley garnish

Method:

Prepare chicken thighs and use rapeseed oil as a binder for the Lemon SPG rub. Liberal coating and rest to allow flavours to infuse. Cook indirect heat to safe temperature internal alongside charring corn on the cob and lemon slices.

Remove from heat and rest. In a large cast iron dish or large frying pan onto direct heat begin to sauté onions and garlic. You can then add vegetables and add another good shake of the lemon SPG rub.

Prepare chicken stock and add pinch of saffron for colour and flavour. Add rice to vegetables in pan giving a good stir to combine flavours one minute cooking. Begin to add half chicken stock and allow to cook. Continue to add further chicken stock as needed. 5 mins before rice is fully cooked begin to add chicken, corn on the cob and grilled lemon Parsley to garnish and serve. Hope you enjoy.

You could easily adapt the recipe to cook on the hob or roast in the oven.

We love to see your creations! Don’t forget to tag us in your Twitter, Instagram and Facebook posts.

Ownership of Images and content remain that of © Russell @redrustybbq. All rights reserved.

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