Simple Barbecue Chicken Thighs and Drumsticks
Simple Barbecue Chicken Thighs and Drumsticks is a medium American recipe that serves 4. 350 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 25 min | Cook: 55 min | Total: 1 hr 35 min
Cost: $11.15 total, $2.79 per serving
Ingredients
- 8 pieces Chicken Thighs and Drumsticks (bone‑in, skin‑on (4 thighs + 4 drumsticks))
- 1 tsp Fennel Seeds (lightly toasted for extra aroma)
- 1 tsp Smoked Paprika (adds deep smoky flavour)
- 1 tsp Dried Oregano (crushed)
- 1 tsp Cumin Seeds (whole, to be ground)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Smoked Sea Salt (or any sea salt)
- 2 tbsp Olive Oil (extra‑virgin, for the marinade)
- 1 tbsp Lemon Juice (freshly squeezed)
- 120 ml Barbecue Sauce (store‑bought or homemade)
- 1/4 cup Apple Wood Chips (soaked 30 min before use)
- 2 stalks Spring Onions (thinly sliced, for garnish)
- 2 tbsp Fresh Parsley (chopped, for garnish)
- 1 tsp Red Chili Flakes (optional, for heat)
- 1 piece Lemon Wedge (cut into wedges for serving)
Instructions
Grind the Spice Rub
Combine fennel seeds, smoked paprika, dried oregano, cumin seeds, black pepper and smoked sea salt in a mortar. Use the pestle to crush and grind until the mixture is coarse‑to‑fine with a slightly gritty texture that will cling to the chicken.
Time: PT5M
Create the Marinade
Transfer the ground rub to a small bowl, add 2 tbsp olive oil and 1 tbsp fresh lemon juice. Stir until a paste forms.
Time: PT3M
Prepare the Chicken
Pat the chicken pieces dry. Using a fork, poke several holes through the skin down to the bone to allow the flavours to penetrate. Rub the spice‑marinade all over the chicken, making sure to coat both sides.
Time: PT5M
Light the Charcoal and Set Up Indirect Zone
Using a charcoal lighter, ignite a pile of charcoal on one side of the kettle. Once the coals are glowing, place the charcoal basket (or a foil pan) on that side to create a hot zone; the opposite side will be the cooler, indirect zone.
Time: PT10M
Preheat to 180 °C (350 °F)
Close the lid and allow the grill temperature to climb to about 180 °C. Adjust vents to maintain this temperature.
Time: PT5M
Temperature: 180°C
Sear the Chicken Skin‑Side Down
Place the chicken pieces skin‑side down over the direct‑heat zone. Cook for about 5 minutes, turning once, until the skin is nicely coloured and crisp.
Time: PT5M
Temperature: 180°C
Indirect Roast
Move the chicken to the cooler, indirect zone (center of the grill). Close the lid and roast until the internal temperature reaches 75 °C (165 °F), roughly 40 minutes.
Time: PT40M
Temperature: 180°C
Apply Barbecue Glaze and Finish
Brush the chicken generously with barbecue sauce. Reduce the grill temperature to about 120 °C (250 °F) by closing the vents partially, then cook for an additional 10 minutes, allowing the glaze to caramelise without burning.
Time: PT10M
Temperature: 120°C
Rest and Garnish
Remove the chicken from the grill and let it rest for 5 minutes. Sprinkle sliced spring onions, chopped parsley, and a pinch of chili flakes. Serve with lemon wedges.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Gluten‑Free (if using gluten‑free BBQ sauce), Nut‑Free, Dairy‑Free
Allergens: Soy (in barbecue sauce)
Ingredient Substitutions
- Instead of Chicken Thighs and Drumsticks: Chicken leg quarters
- Instead of Fennel Seeds: Anise seeds
- Instead of Smoked Paprika: Regular paprika
- Instead of Dried Oregano: Italian seasoning
- Instead of Cumin Seeds: Ground cumin
- Instead of Black Pepper: White pepper
- Instead of Smoked Sea Salt: Regular sea salt
- Instead of Olive Oil: Vegetable oil
- Instead of Lemon Juice: Apple cider vinegar
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Apple Wood Chips: Cherry wood chips, hickory chips
- Instead of Spring Onions: Chives
- Instead of Fresh Parsley: Cilantro
- Instead of Red Chili Flakes: Fresh chopped chilli
- Instead of Lemon Wedge: Lime wedge
Equipment Needed
- Mortar and Pestle
- Small Mixing Bowl
- Whisk or Spoon
- Tongs
- Grill Fork
- Sharp Knife
- Cutting Board
- Instant‑Read Thermometer
- Basting Brush
- Weber Kettle Barbecue
- Charcoal Lighter or Chimney
- Charcoal Basket for Indirect Heat
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Smoked sea salt adds a subtle depth that regular salt can’t match
- Using a fork to puncture the skin is a quick way to tenderise without a meat injector
- Apple wood gives a sweet, fruity smoke that pairs beautifully with the spice rub
Troubleshooting
Barbecue sauce burns and becomes bitter
Reduce grill temperature to 120 °C before applying the glaze and keep the sauce on the cooler side of the grill.
Chicken skin is soggy, not crispy
Start with a hot direct‑heat sear and make sure the skin is patted completely dry before seasoning.
Chicken is undercooked in the centre
Check internal temperature with a thermometer; if below 75 °C, continue indirect roasting, adding a few more minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not store at room temperature; consume within 2 hours of cooking.
Make-Ahead Tips
- The spice rub can be prepared up to 3 days in advance and stored in an airtight jar
- Marinate the chicken for up to 4 hours for deeper flavour
- Soak wood chips while the grill is heating to save time
Last updated: August 26, 2026
