Juicy chicken thighs coated in Shemin’s Barbecue Spice Blend, cooked on the barbecue and finished with a sticky smoky glaze.
This is a proper weekend barbecue recipe without loads of work. The chicken thighs are rubbed with Shemin’s Barbecue Spice Blend, cooked until golden and lightly charred, then brushed with a quick sticky glaze for that glossy BBQ finish everyone loves.
The Barbecue Spice Blend brings smoky, sweet and lightly spiced flavour, while the glaze makes the chicken sticky, caramelised and perfect for serving with salad, corn on the cob, warm Shemin’s Indian Breads or your favourite barbecue sides.
Calories
360 per serving
10 minutes
10-25 minutes
4
Shemin’s Barbecue Spice Blend is a balanced mix of sweet, smoky, and slightly spicy flavours. Perfect for adding depth and richness to meat, fish, vegetables, or even roasted potatoes, it elevates any dish with a delicious BBQ kick.
8 boneless, skinless chicken thighs
2 tbsp Shemin’s Barbecue Spice Blend
1 tbsp olive oil
Pinch of salt, optional
2 tbsp tomato ketchup
1 tbsp honey
1 tbsp apple cider vinegar or white wine vinegar
1 tsp Shemin’s Barbecue Spice Blend
1 tsp Worcestershire sauce, optional
1 tsp olive oil
Salad leaves
Corn on the cob
Shemin’s Indian Breads
Lime wedges, optional
1. Prepare the chicken
Place the chicken thighs in a large bowl.
Add Shemin’s Barbecue Spice Blend, olive oil and a pinch of salt if using. Mix well until the chicken is evenly coated.
2. Marinate if you have time
You can cook the chicken straight away, but for the best flavour, cover and leave it to marinate in the fridge for at least 1 hour, or overnight if possible.
Take the chicken out of the fridge 20 minutes before cooking.
3. Make the sticky BBQ glaze
Mix the ketchup, honey, vinegar, Shemin’s Barbecue Spice Blend, Worcestershire sauce if using, and olive oil in a small bowl.
Keep this glaze separate from the raw chicken.
4. Cook the chicken
Heat the barbecue to a medium heat.
Cook the chicken thighs for around 8 to 10 minutes on each side, turning occasionally, until golden, lightly charred and almost cooked through.
5. Add the glaze
Brush the chicken with the sticky BBQ glaze during the last 3 to 5 minutes of cooking.
Turn the chicken and brush again so it becomes glossy, sticky and lightly caramelised.
6. Check it is cooked through
The chicken should be piping hot all the way through with no pink in the middle.
If using a thermometer, the thickest part should reach 75°C.
7. Rest and serve
Rest the chicken for a few minutes before serving.
Serve with salad, corn on the cob, warm Shemin’s Indian Breads and lime wedges if using.
Glaze near the end
The glaze contains honey, so brush it on during the last few minutes of cooking. This gives you a sticky finish without the sugar burning too quickly.
Use chicken thighs
Chicken thighs stay juicy on the barbecue and take on the smoky flavour beautifully.
Marinate for longer if you can
Even 1 hour helps, but overnight gives Shemin’s Barbecue Spice Blend more time to flavour the chicken.
Keep the glaze separate
Do not dip the brush back into the glaze after touching raw chicken unless the glaze will be cooked thoroughly. For easiest cooking, keep a clean spoon or separate bowl for glazing near the end.
No barbecue?
You can cook these under a hot grill or in the oven at 200°C / 180°C fan for around 25 to 30 minutes, brushing with the glaze for the final few minutes.
Make it a meal
Serve with warm Shemin’s Indian Breads, crunchy salad, corn on the cob, coleslaw or roasted vegetables.
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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…
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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste
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Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…
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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…
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