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Serves 4


8 chicken thighs
2 tbsp. tomato puree
2 tbsp. liquid honey
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
2 cloves elephant garlic, crushed
salt and pepper to taste


Combine tomato puree, liquid honey, lemon juice, Worcestershire sauce, garlic and seasoning. Mix well. Add chicken thighs and coat well in a zip-lock bag. Put in fridge for 2 hours to marinate before cooking.

Cook under hot oven grill or barbecue for 15 to 20 minutes on a hot barbecue, turning occasionally when lightly brown and juices run clear. Serve hot or cold with a potato salad, a green salad, corn on the cobs and lots of soft rolls.