Lemon Thyme Chicken Wings

For really tasty, all natural chicken, keep an eye out for free-range poultry at your local supermarket.

  • 55 mins cooking
  • Serves 4
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  • 3 tablespoon olive oil
  • 3 tablespoon lemon juice, plus extra to serve
  • 3 clove garlic, crushed
  • 1/2 chillie powder
  • 6 lemon thyme


  • 1
    Prepare chicken wings by cutting off tips and slicing wings in half at centre joint. Place wings in a large dish.
  • 2
    To make the marinade, mix together the oil, lemon juice, garlic, half of the chilli and half the lemon 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 wings on cold hotplate and sprinkle with remaining lemon 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 wings 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.


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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