Grilled chicken thigh with light grilled salad and passion fruit dressing

The main course in my signature menu on the grill was chicken loaf of delicious farm rink. I kept the accessories simple, but equally sophisticated, so I think barbecues in the beach zone should be. The chicken is marinated with a dry spice mixture with delicious Caribbean flavors.

Basically I thought to grind the chicken. However, on my small portable charcoal grill I realized some restrictions on the implementation. Whole chicken on the grill requires both a big enough lid, indirect heat and time. I had none of the parts. The solution was thus to cut loose thighs. The rest of the chicken was nicely left in the refrigerator for oven fumes later in the evening. It worked well too!

The recipe for the spice mixture kept for a whole chicken. For two chicken thighs you can spend about one third. If you plan more barbecue dinners throughout the summer, please prepare a larger portion and keep the rest in a clean glass. I use empty spices for this.
  • Lamb pieces of farm shed (eg Louise or Smaalenene)


Caribbean spice mix
  • 1 teaspoon of ground paprika
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of cinnamon
  • 1/3 teaspoon clove
  • 1/4 teaspoon of grated nutmeg
  • 1/3 teaspoon of pepper
  • 1/4 teaspoon of saffron (can be dropped)
  • 1 teaspoon of salt
Here’s how to do it:
  1. Mix all the ingredients into the spice mixture and massage it well into the chicken. Make sure to spice each pot and hook, also under the skin.
  2. Have the chicken in a tight plastic bag and leave mariners for at least 30 minutes, preferably several hours.
  3. Heat the medium-temperature grill (about 180 degrees) and brush the grill with a little rapeseed oil.
  4. Grill the thighs for about 12 minutes on each side. They are finished when the steak thermometer shows a core temperature of 77 degrees. It should beep clear force when you put a fork deep into the meat.

Grilled salad with passion fruit dressing

  • 1 heart salad
  • 2 passion fruit
  • 1/2 teaspoon of dijon soup
  • 1 tablespoon squeezed lemon
  • 1 pinch of salt
  • 1/2 tablespoon of honey
Here’s how to do it:
  1. Mix the ingredients into the dressing.
  2. Share Saladhead in two. When the chicken is taken by the grill, grill the salad leaves for a couple of minutes on each side of medium heat.
  3. Distribute the dressing and serve the chicken breast.