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


*This recipe is gluten-free according to industry standards



  • 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.

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