Bone-in chicken thighs marinated with preserved lemon and honey, grilled until the skin crisps and the meat is juicy throughout. North African flavours, British chicken.
smokeandsoil.com/recipes/grilled-chicken-thighs-with-preserved-lemon
by L Field
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Chicken
For the Preserved Lemon Glaze
Chicken pieces are forgiving and well-suited to the grill. Thighs in particular can handle higher heat and stay moist — they need a bit longer than the bone-in suggests, but with patience and the right approach, they reward you with rich flavour and a satisfying texture. This cut’s natural fat content keeps it juicy, especially when cooked over direct heat, making it an ideal canvas for bold, clean flavours.
In this recipe, preserved lemon adds a bright, slightly fermented note that cuts through the richness of the chicken, balancing the honey and Dijon mustard in the marinade. Fresh lemon juice and garlic bring freshness and depth, while a good drizzle of olive oil helps everything adhere and promotes caramelisation on the skin. Cooking the thighs over a well-managed fire, using clean smoke, enhances the flavour without overpowering the dish.
The key to success here is understanding how to read your meat with an instant-read thermometer and controlling the grill’s heat zones. This isn’t a quick sear and done; it’s a considered process that respects the ingredient and the fire. The result is a straightforward, everyday BBQ dish that feels both grounded and thoughtfully composed — perfect for those who appreciate the craft behind cooking over fire without fuss or flash.
For the Chicken
skin-on chicken thighs (approx. 800g total)
For the Preserved Lemon Glaze
rind only, finely diced
minced
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
Prepare the Chicken and Glaze
Pat the chicken thighs thoroughly dry with kitchen paper—this is critical for crisp skin. In the large mixing bowl, toss the thighs with the olive oil, salt, and pepper. Cover and refrigerate for a minimum of 2 hours, or up to 12 hours. While the chicken rests, combine all glaze ingredients in the small saucepan. Set aside.
Set Up the Barbecue
Prepare the Weber Master-Touch for a two-zone fire. Light a full chimney of Weber briquettes. Once fully ashed over, pour them onto one side of the charcoal grate to create a direct heat zone. Place the apple wood chunk directly onto the hot coals. Place the cooking grate over the top. Close the lid and allow the grill to preheat for 10-15 minutes, aiming for a temperature of 200°C (medium-high heat) at the grate level over the direct zone.
Sear the Skin
Place the chicken thighs, skin-side down, directly over the hot coals (direct heat zone). Sear for 4-5 minutes. The skin should be deeply golden and rendered, but not burnt. Use your tongs to turn the thighs and sear the flesh side for 1 minute.
Finish Over Indirect Heat
Move the chicken thighs to the indirect heat zone (the side without coals). Close the lid, ensuring the top vent is positioned over the chicken to draw the smoke and heat across the meat. Maintain a consistent grill temperature of 160-175°C. Cook for 20-25 minutes.
Glaze and Final Temperature Check
While the chicken is cooking, gently warm the preserved lemon glaze over a low heat on a hob until it is liquid and easily brushed. With 5 minutes remaining in the cook, brush the glaze liberally over the chicken skin. Close the lid and allow the glaze to set. Check the internal temperature of the thickest part of the thigh. The chicken is safe and ready when it registers 74°C.
Rest and Serve
Remove the glazed chicken thighs from the grill and place them on a clean cutting board. Tent loosely with foil and allow to rest for 5-10 minutes. This resting period allows the muscle fibres to relax and redistribute the juices, resulting in a more tender and flavourful final product. Serve immediately.
Rest and Serve
Remove the glazed chicken thighs from the grill and place them on a clean cutting board. Tent loosely with foil and allow to rest for 5-10 minutes. This resting period allows the muscle fibres to relax and redistribute the juices, resulting in a more tender and flavourful final product. Serve immediately.
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
grill
A gas BBQ is the go-to for anyone who values speed, control, and consistency in their outdoor cooking. It fits perfectly with the Smoke & Soil ethos by allowing you to focus on clean, whole-food cooking without fuss. While it lacks the natural smoky flavour of charcoal, you can easily add depth with a smoker box filled with wood chips. This means you can have the best of both worlds: quick, reliable heat and subtle smoke notes that complement your homegrown or seasonal ingredients. Using a gas BBQ well means understanding its strengths and limitations. Preheating with the lid closed for 10 to 15 minutes is essential to achieve that proper searing heat which locks in juices and creates flavourful crusts. Medium heat settings give you more control than blasting everything on high, reducing the risk of burnt food and flare-ups. This approach encourages thoughtful cooking rather than rushed charring, aligning with the brand’s no-nonsense, quality-first approach. Practicality is key with a gas BBQ. It’s perfect for fast weeknight meals or when you want consistent results without the unpredictability of charcoal. You can experiment with indirect heat zones for slow cooking or use direct heat for quick searing. The simplicity of adjusting temperature on the fly means you spend less time managing the fire and more time enjoying the food and company. This reliability makes it a valuable tool for anyone serious about everyday BBQ that respects ingredients and flavour.
Temperature Targets
Written by
L Field
