Sumac, Lemon and Thyme BBQ Chicken Maryland’s

Sumac, Lemon and Thyme BBQ Chicken Maryland’s

Keep your BBQ’s hood down as much as your can while cooking any chicken on the bone.

When the hood is down, you’re creating an oven-like environment, and you get the best of both worlds. Flame and oven!

If you haven’t cooked with sumac, before give it a go. Sumac has a tangy lemony flavour that’s especially tasty with chicken. You can also add a pinch to salad dressings.

Serves 4

Ingredients

4 Chicken Maryland’s

Olive Oil

1 Lemon, Juice and Zest

12 Sprigs Thyme

2 Garlic Cloves, bruised

Coarse Salt

Cracked Pepper

1 Lemon, quartered, to serve

Method

In a large zip lock bag or bowl, add olive oil, lemon zest, thyme, garlic, salt and pepper and marinate for 2 to 4 hours.

Heat BBQ to medium flame.

Place Maryland’s on the grill and close the hood.

Cook for 6 mins, turn the chicken over, close the hood again and cook for a further 6 mins.

Turn again and cook for a couple more mins on each side. Keep an eye on it; you don’t want to turn that tasty, crisp skin.

Check to see if it’s cooked through. If not, turn again and give it another min or two.

Remove from BBQ, squeeze over lemon juice and serve with your favourite salad and wedges of lemon!

TIP: Bruise garlic cloves by placing them on a board, lay the side of a large knife on top of the garlic and press down hard until it breaks.