Dinner · Australian

Spiced Smoky Barbecued Chicken

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 6, 2026

This is grilling at its best: chicken thighs rubbed with curry spice, garlic, and lemon, then cooked right on top of smoldering fresh herbs. The rosemary and thyme smolder under the meat and perfume every bite. It is easy, hands-off, and tastes like it took way more effort than it did.

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Spiced Smoky Barbecued Chicken

Why you'll love this

  • The smoldering herbs do the flavoring for you, no fancy smoker needed.
  • Just one bowl of marinade and a grill, minimal cleanup.
  • Curry powder and lemon give it a bright, smoky, crowd-pleasing kick.
  • Naturally gluten-free and dairy-free.

EveryDayMeal recipe

Spiced Smoky Barbecued Chicken

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

Ingredients

  • 2 cloves garlic, smashed
  • 1 lemon, zest and juice
  • 2 tablespoons curry powder
  • pinch 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 salt and black pepper

Equipment

  • Outdoor grill with lid
  • Mortar and pestle or mini food processor
  • Tongs
  • Instant-read thermometer

Instructions

  1. Make the marinade: smash the garlic with a pinch of salt using a mortar and pestle until it breaks down into a rough paste, which spreads the flavor more evenly than chopped garlic. (A mini food processor works too.)
  2. Stir in the lemon zest and juice, curry powder, chili flakes, olive oil, and a good grind of black pepper. Mix to a loose paste so it coats the chicken easily.
  3. Toss the chicken thighs in the marinade until every piece is well coated, then set aside while you heat the grill so the spices have a few minutes to sink in.
  4. Heat the grill to medium-high. Lay the bunches of rosemary, thyme, and the bay leaves directly on the grate so they start to smolder and release smoke.
  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, turning as needed, until the skin is lightly charred from the burning herbs and the meat is cooked through to the bone (juices run clear, or 165F on a thermometer). Rest 5 minutes before serving.

Tips from the kitchen

  • Use a thermometer and pull the thighs at 165F in the thickest part near the bone for juicy, safe meat.
  • Keep a section of the grill cooler so you can move the chicken there if the herbs flare up and the skin chars too fast.
  • Marinate up to a day ahead in the fridge for deeper flavor, just bring the chicken to room temperature before grilling.

Estimated nutrition per serving: 340 cal · 28g protein · 2g carbs · 24g fat

Make it your own

  • Swap curry powder for smoked paprika and cumin for a different smoky profile.
  • Use the same marinade on bone-in chicken legs or a spatchcocked whole chicken, just adjust the cook time.
  • No grill? Roast at 425F on a bed of herbs for about 40 minutes.

Storing & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a 350F oven until warmed through, or enjoy cold over salad. Freezes well up to 2 months.

Good to know

Can I use boneless thighs?
Yes, but they cook much faster, about 12 to 15 minutes total. Watch closely and pull them at 165F.
What if my grill has no lid?
Tent the chicken loosely with foil to trap the herb smoke, and cook a little longer since heat escapes more easily.
Do the herbs really need to be fresh?
Fresh bunches smolder and smoke best. Dried herbs can flare and burn to ash quickly without giving the same flavor.
Can I bake this instead?
Absolutely. Lay the herbs in a roasting pan, set the chicken on top, and roast at 425F for about 40 minutes until cooked through.

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