Ingredients
- 800 g boneless chicken thighs
- 3 tbsp olive oil
- MARINADE:
- 2 tbsp yoghurt
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp honey
- Salt and black pepper
- PEACH & HALLOUMI:
- 3 peaches (halved and pitted)
- 400 g halloumi (sliced into approx. 1 cm thick slices)
- GINGER-HONEY DRESSING:
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tsp fresh ginger (grated)
- 1 red chilli pepper (finely chopped)
- GARNISH:
- Juice of ½ lime
- 1 spring onion (finely sliced)
Preparation
- Mix all ingredients for the marinade and marinate the chicken thighs for at least 30 minutes.
- Meanwhile, mix the ingredients for the ginger-honey dressing and set aside.
- Preheat the barbecue for 5 minutes over medium heat with the lid closed.
- Grill the peaches and halloumi on the BBQ Grid until they have nice grill marks, then set aside.
- Grill the chicken thighs directly on the BBQ Grid until nicely golden brown.
- Close the lid and cook gently over low heat until the chicken reaches an internal temperature of approximately 72°C. Do not keep the lid closed for more than 15 consecutive minutes to prevent overheating.
- Slice the chicken and serve with the grilled peaches and halloumi. Drizzle with the ginger-honey dressing and a little lime juice, then garnish with finely sliced spring onion.
Recommended CADAC | Dometic cooking surface: BBQ Grid with Lid
Additional equipment required: Core thermometer
This dish was prepared on the Van Cook FFD Combo by Camp&Cook TV (NL). Watch the recipe video here.