BBQ Chicken Thighs with Roasted Potatoes and Tomato Salad

BBQ Chicken Thighs with Roasted Potatoes and Tomato Salad

Ready in 35 minutesServes 4-5
This dish most recently appeared in My Family Bag on Sunday, December 25, 2016.

Marinaded BBQ chicken thighs with a tasty chicken spice mix, with roasted potatoes and a tomato and mint salad, with lemon wedges to serve.



  • 550g chicken thighs
  • 1 tablespoon olive oil
  • 1½ teaspoons chicken spice mix
  • ½ teaspoon salt


  • 600g potatoes, diced 2cm
  • 1 tablespoon olive oil
  • 1 teaspoon chicken spice mix
  • ½ teaspoon salt


  • 1 punnet cherry tomatoes, cut in half
  • ½ telegraph cucumber, diced
  • 2 tablespoons roughly chopped mint leaves
  • ½ tablespoon olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt


  • ½ lemon, cut into wedges


  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
  2. Combine all BBQ chicken ingredients in a medium bowl, toss to coat chicken and marinate for 5–10 minutes.
  3. Toss potatoes, second measure of olive oil, chicken spice mix and salt on prepared tray. Roast for 18–20 minutes, until tender and golden.
  4. In a medium bowl combine cherry tomatoes, cucumber, mint, third measure of olive oil, lemon juice and salt. Mix together well and set aside.
  5. Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken for 3–4 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
  6. Divide BBQ chicken thighs, roasted potatoes and salad between plates and squeeze lemon juice over chicken just before serving.

Nutritional Information

Energy 1587 kj
379 kcal
Protein 27.0g
Carbohydrate 23.2g
Fat 19.5g