For light, bright, summer days you simply cannot go wrong with this fresh, citrusy recipe featuring our mouth-watering Properly Free Range Chicken Thighs and our brand new Zingy Lemon rub. 

There is little prep work for this recipe, making it perfect to make when guests visit. The result is a satisfying feast the whole family will love. 


6 Boneless Chicken Thighs

6 tbsp Zingy Lemon Rub

500ml Pure Chicken Stock

200g Quinoa

4 Sprigs of rosemary

3 Red onions

A small handful of mint

A small handful of coriander

A small handful of chives

2 Lemons

A drizzle of Extra Virgin Olive Oil

Pure Sea Salt


Light the barbecue and allow the coals to cook down until they form a grey coat. 

Rinse the quinoa through a sieve and place into a saucepan with the stock, rosemary and olive oil. Place onto a high heat and cook out until all the stock has been absorbed.

The onions can go straight into the coals and slowly roasted until soft.

Once the quinoa is cooked and the onions are soft, peel the onions, slice them and toss them through the cooked quinoa with the chopped herbs, a little lemon juice and some salt and pepper. 

Coat the chicken thighs in the zingy lemon rub and place onto a hot grill, turning every few minutes for around 15 minutes, or until they are golden and crispy and cooked through. 

Serve the zingy lemon thighs alongside the fresh herby quinoa. 

Zingy Lemon Chicken

Barbecue chicken

BBQ Onions

Chicken barbecue cous cous

zingy Lemon chicken