Simple Barbecue Chicken Thighs and Drumsticks

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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