Juicy chicken thighs are rubbed with a simple blend of cumin and smoked paprika, then smoked hot and fast on the barbecue for a deeply savoury flavour.
Ingredients
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smokeandsoil.com/recipes/smoked-cumin-chicken-thighs
by L Field
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Chicken thighs are a great source of protein and niacin. Leaving the skin on adds flavour, but can be removed for a leaner option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
30g
protein
2g
carbs
35g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Chicken
Pat the chicken thighs dry with kitchen paper. In a small bowl, combine the ground cumin, smoked paprika, sea salt, and black pepper. Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated. Drizzle with olive oil.
Smoke the Chicken
Place the chicken thighs on the indirect side of the barbecue. Close the lid and smoke for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) on a digital thermometer. The skin should be golden and starting to crisp.
Rest and Serve
Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is moist and tender. Serve warm with your favourite sides.
Health Notes
Chicken thighs are a great source of protein and niacin. Leaving the skin on adds flavour, but can be removed for a leaner option.
Per serving (estimate)
450
kcal
30g
protein
2g
carbs
35g
fat
