Lemon Thyme Chicken Nibbles

clock 3 hours + 55 minutes bowl Serves 4


  • 12 chicken nibbles
  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice, plus extra to serve
  • 3 cloves garlic, crushed
  • 1/2 tsp chilli powder
  • 6 thyme sprigs
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  • 1. Prepare chicken by cutting off tips and slicing wings in half at centre joint. Place chicken in a large dish.

  • 2. To make the marinade, mix together the oil, lemon juice, garlic, half of the chilli and half the thyme sprigs.

  • 3. Pour marinade over chicken and toss to coat thoroughly. Cover with plastic wrap and refrigerate for 3 hours or leave overnight.

  • 4. Remove marinated chicken from fridge 20 minutes before barbecuing. Keep leftover marinade. Place chicken on cold hotplate and sprinkle with remaining thyme sprigs. Turn heat to medium.

  • 5. When chicken begins to sizzle, cover with barbecue lid and cook for 10 minutes, basting occasionally with reserved marinade. Turn chicken, continue basting and cook for a further 5 minutes, until nibbles are golden, crispy and cooked through.

  • 6. Transfer chicken to a serving plate, cover loosely with foil and leave for 3 minutes. If desired, sprinkle with salt and extra lemon juice. Serve sprinkled with remaining chilli powder, to taste.

  • Tip: This dish tastes better the longer you marinate it. For fuller flavour, try marinating the chicken wings overnight instead of just 3 hours.

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