In the kitchen:Clean the chicken thighs.Peel the onion for the marinade and chop it finely. Wash the peppers and remove the seeds, then chop finely. Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs. Allow to marinade for 12-24 hours.Equipment:Pizza stone, griddleAt the barbecue:Prepare the barbecue for direct heat, approx. 200 °C. Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75 °C – test using a thermometer.Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream. The dish goes well with rice and peas.Recipe reprinted with permission of Weber.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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