I knew that my husband really, seriously loved me when he gave me a BBQ implement for Christmas. I wish I could say that I was affiliated to my Wiltshire Bar-B-Mate – but as a disclaimer here – I am not. I am, however, affiliated to my husband.

As both an outdoorsy person, and a greedy person, there’s not much that makes me happier than cooking and eating outdoors. If there is some form of fire, and food to throw upon it, I AM THERE. Stand back. Do not attempt to prise the tongs out of my hand. Unless you are trying to put a cold beer in it instead.

Oh, the BBQ. I love hovering over its warm, smoky flickering light, poking-type-tong-stick-scraping-implement in one hand, beverage in the other, sheltering against the inevitable breeze and breathing in the fumes of sizzling whatever-it-is. Yum. I also like the inevitable taste-testing, you know, those little crispy bits at the end of the sausage, the crunchy side-effects of the butterflied leg of lamb, those teensie end bits of chicken thigh that – OH NO!- fell off and landed in my mouth. It’s actually my prerogative. Well, someone has to take it for the team and make sure the dinner isn’t poisonous. I am a martyr.

Our BBQ is probably an antique. Only one of the switch thingies actually works, so you have to light the beast (with matches – the ignition died loooong ago) and then pull off the one remaining ignition nob and shove it on each switch to get each burner to whooomph alight. Everyone loves a challenge, don’t they?


Once we have achieved great success in the lighting ceremony and the thing is HOT HOT HOT, the chicken can go on. What chicken, I hear you say? This chicken…the BEST chicken. Ever.


This is enough for about 6 boneless, skinless chicken thighs (multiply as you like). Please bear in mind that I am not a by-the-book recipe follower, I make things up as I go, with a glug here and a pinch there. So don’t fret about following the ‘recipe’ here by the book, just use it as an approximate guide 🙂

Put your chicken thighs (or a whole butterflied chicken) in a bowl. Add:

3 good glugs of olive oil or melted coconut oil

3T sweet chili sauce

2T fish sauce

juice of 1 big or 2 small limes (lemons are ok if limes aren’t available)

grated zest of half a lime or lemon

splash of white wine (no big deal if you’d rather actually drink it)

1T tamarind paste (if you can’t find this, don’t worry, it will still taste good without it)

2 very thinly sliced kaffir lime leaves (these really make it magic, but again, it’s not the end of the world if you don’t have any)

a good handful of chopped coriander leaves and stalks

a grind or two of salt and pepper

Mix it all up and leave for half an hour or so. You could also do this in a Ziploc bag.

BBQ til cooked and make sure you have a beer or wine, it will make it taste better

Serve with BBQ asparagus and broccolini, and/or a crisp green salad. And new potatoes are always a winner, scattered with mint.

If you are going to make this recipe, please feel free to invite me below in the comments, ha ha:

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