Dinner · Australian

Spiced Smoky Barbecued Chicken

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 5, 2026

This is the kind of chicken that makes people wander over to the grill asking what smells so good. A quick curry and lemon marinade does the flavor work, then bunches of fresh herbs on the coals do the smoking. It is easy, hands off, and built for a crowd.

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Spiced Smoky Barbecued Chicken

Why you'll love this

  • Big smoky flavor from a five-minute marinade.
  • Feeds a crowd with almost no fussing.
  • Naturally gluten-free and dairy-free.
  • The herb-on-coals trick makes it taste like a restaurant.
  • Thighs stay juicy and forgiving on the grill.

EveryDayMeal recipe

Spiced Smoky Barbecued Chicken

Prep
15m
Cook
40m
Total
55m
Serves
6
Level
Medium

Ingredients

  • 2 cloves garlic, smashed
  • 1 lemon, zest and juice
  • 2 tablespoons curry powder
  • 1 pinch red chili flakes
  • 3 tablespoons olive oil
  • 12 bone-in, skin-on chicken thighs
  • 2 large bunches fresh rosemary
  • 2 large bunches fresh thyme
  • 2 bay leaves
  • to taste kosher salt and black pepper

Equipment

  • Grill with lid
  • Mortar and pestle or mini food processor
  • Tongs
  • Instant-read thermometer
  • Large mixing bowl

Instructions

  1. Make the marinade first: mash the garlic with a good pinch of salt using a mortar and pestle (or pulse it in a mini food processor) until it turns into a rough paste, which spreads the flavor evenly instead of leaving raw garlic bites.
  2. Stir in the lemon zest and juice, curry powder, chili flakes, olive oil, and a generous grinding of black pepper. Mix until you have a loose, fragrant paste that will cling to the chicken.
  3. Toss the chicken thighs in the marinade until every piece is well coated, then set aside while you fire up the grill, giving the spices a few minutes to sink in.
  4. Heat the grill to medium and let the coals settle to a steady glow. Lay the bunches of rosemary, thyme, and bay leaves directly on the grate so they start to smolder and smoke, which is where the smoky flavor comes from.
  5. Place the chicken skin side up on top of the herbs, close the lid if you have one, and cook for about 10 minutes until the meat begins to color and firm up.
  6. Turn the chicken and keep cooking for another 20 to 30 minutes, flipping as needed, until the skin is lightly charred from the burnt herbs and the meat is cooked through to the bone (165F on a thermometer). Rest 5 minutes before serving.

Tips from the kitchen

  • Let the coals mellow to a steady medium glow before adding the herbs, since raging flames will burn the skin before the inside cooks.
  • Use a meat thermometer and pull the thighs at 165F to keep them juicy and safe.
  • Fresh herb bunches with a little moisture in them smoke best, so do not let them dry out completely.

Estimated nutrition per serving: 390 cal · 32g protein · 3g carbs · 28g fat

Make it your own

  • Swap curry powder for smoked paprika and cumin for a different smoky profile.
  • Use chicken drumsticks or a mix of thighs and legs; just adjust cook time.
  • No grill? Roast at 425F on a rack over herbs for a lighter smoky note.

Storing & make-ahead

Refrigerate cooked chicken in an airtight container up to 4 days. Reheat in a 350F oven for about 15 minutes to keep the skin from going soggy. The marinated raw chicken can be prepped a day ahead and kept covered in the fridge.

Good to know

Can I use boneless thighs?
Yes, but they cook much faster, about 12 to 15 minutes total, so watch closely and pull at 165F.
What if I do not have fresh herb bunches?
You can toss a handful of dried rosemary and thyme onto the coals, though fresh bunches give the best smoke.
How spicy is this?
Mild. The pinch of chili flakes adds warmth, not heat. Add more if you like it spicy.
Can I bake this instead of grilling?
Absolutely. Roast at 425F for about 35 to 40 minutes on a rack set over the herbs for a similar effect.

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