Instructions
Step 1: Prepare the Marinade. Peel and crush the 2 cloves of garlic. Add a small pinch of salt to the crushed garlic. Use a pestle and mortar to smash them together to form a paste. Alternatively, you can use a mini food processor for this step. Add the zest and juice from 1 lemon, 2 tablespoons of curry powder, a pinch of chilli flakes, 3 tablespoons of olive oil, and a generous amount of black pepper to the garlic mixture. Mix all these ingredients well until a smooth paste forms. Step 2: Marinate the Chicken and Barbecue. Place the 12 chicken thighs into a large bowl. Pour the prepared marinade evenly over all the chicken pieces. Toss the chicken in the bowl to ensure every piece is fully coated with the marinade. Set the marinated chicken aside. Light your barbecue and allow it to heat up until it is hot. Once the barbecue is hot, place the bunches of rosemary, thyme, and the 2 bay leaves directly onto the barbecue grid. Arrange the marinated chicken thighs on top of these herbs, with the skin side of the chicken facing up. If your barbecue has a lid, close it. Cook the chicken for approximately 10 minutes over the smoldering herbs. During this time, the chicken should begin to color. After 10 minutes, use tongs to turn all the chicken pieces over. Continue to cook for an additional 20 to 30 minutes, turning the chicken as necessary to ensure even cooking. Cook until the chicken is slightly charred from the herbs and is thoroughly cooked through to the bone.