Barbecue chicken thighs with tomato vinaigrette

Michael Craig

Smoky barbecue chicken has to be one of our family’s favourites. We ensure it is cooked all the way through in the oven first before the skin starts burning on the barbecue. We’ve topped these ones with a sharp tomato salsa spiked with vinegar to cut through the intense flavour of the succulent meat.

Chicken

4	Chicken thighs (Main)
5 Tbsp	Buffalo wing sauce, choose a mild one (Main)

Vinaigrette

¼ cup	Chopped fresh coriander
1	Finely chopped spring onion
4 Tbsp	White wine vinegar
6	Cherry tomatoes, quartered
4 Tbsp	Extra virgin olive oil
1 tsp	Sugar

Directions

1. Heat oven to 175C.
2. Marinate the chicken in the buffalo wing sauce for at least half an hour.
3. Place the chicken in an oven tray and cook in the oven for half an hour.
4. While the chicken is cooking, mix together all of the ingredients for the vinaigrette and season to taste.
5. Remove the chicken from the oven and heat a barbecue on high and cook the chicken until cooked through and charred on the outside. Serve the chicken with the vinaigrette

More of Karena and Kasey's late summer dishes

• Ultimate slaw
• Barbecue corn with chilli herb butter