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Simple Barbecue Chicken Thighs and Drumsticks
A straightforward, flavour‑packed barbecue chicken recipe featuring a homemade smoked‑spice rub that’s turned into a quick oil‑and‑acid marinade, cooked on a Weber kettle with indirect heat and finished with a sticky barbecue‑sauce glaze. Perfect for summer grilling and adaptable to any backyard setup.
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Cost Breakdown
Critical Success Points
- • Grinding the spice rub to the right texture
- • Puncturing the chicken skin to allow flavour penetration
- • Maintaining grill temperature at 180 °C for searing and roasting
- • Adding the barbecue glaze at a reduced temperature to avoid burning
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination
- • Use heat‑resistant gloves when working with hot coals
- • Beware of flare‑ups when applying sugary glaze
- • Always use a meat thermometer to ensure safe internal temperature
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