Bresc BV

BBQ honey chicken thigh


  • 8 chicken thighs, with skin
  • Bresc Marinade for chicken
  • Bresc Honey and thyme glaze

Preparation method

Trim the excess fat off the meat and marinate the chicken thighs in the Marinade for chicken (use 10% for one kilo of meat). Seal in a vacuum bag and leave to marinate for 24 hours. Prepare the barbecue for grilling on indirect heat at 110 °C. Shape the chicken thighs into neat parcels in aluminium foil, with the skin facing upwards. Cook the thighs until they have a core temperature of 57 °C, then brush them with the Honey and thyme glaze for the first time. Brush the thighs with the glaze a second time when their core temperature reaches 62 °C and the third time when the temperature reaches 67 °C. Continue to let them cook gently and serve the chicken once it has a core temperature of 72 °C.

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