I think I saw the original recipe on this fine forum, made some changes along the way and it's one of our favorite easy dishes.
Marinated the chicken thighs for 48 hours and made the yoghurt-garlic saus also 48 hours upfront.
Cooked on the kettle with some cherry wood for smoke.
Rest for 10mins, cut in small pieces.
Served in a wrap with some salad and the saus.
Yummy in my tummy!
Marinated the chicken thighs for 48 hours and made the yoghurt-garlic saus also 48 hours upfront.
Cooked on the kettle with some cherry wood for smoke.
Rest for 10mins, cut in small pieces.
Served in a wrap with some salad and the saus.
Yummy in my tummy!