An oval platter topped with six BBQ chicken thighs with a red and blackened skin

Ras el hanout and honey BBQ chicken thighs

  • serves 4
  • Easy

Marinade chicken thighs in warming ras el hanout and sweet honey for a fragrant twist on classic BBQ chicken


Try this BBQ chicken thighs recipe, then check out our ultimate BBQ sauce and our BBQ side dishes.



  • whole chicken thighs 8
  • ras el hanout 2 tbsp
  • runny honey 2 tbsp
  • sea salt flakes 1 tbsp
  • lemon 1, juiced
  • garlic 3 cloves, bashed
  • bay leaves 2
  • dried chilli flakes 2 tsp


  • Step 1

    Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.

  • Step 2

    Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch). Put back directly over the coals for a final 5 minutes to get really charred and crisp.

  • Step 3

    Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.

*This recipe is gluten-free according to industry standards

Click here for side dish ideas to go with your BBQ chicken…

Middle Eastern Carrot Salad with Herb Yogurt

Nutritional Information

  • Kcals 262
  • Fat 14.6g
  • Saturates 3.8g
  • Carbs 9.7g
  • Sugars 8.2g
  • Fibre 2.9g
  • Protein 21.5g
  • Salt 5.3g