Crispy chicken with spices in kamado

This spice mix recipe doesn’t just work with chicken; You can also try it with ribs, crumbled pork, pork fillets and even prawns. You can, if you want (it is not mandatory), let the meat absorb the mixture before cooking. The flavor of the chicken will increase if you rub the meat with the mixture and leave it to marinate for two to three hours in the fridge.



For 4 people.


Preparation time:

35-45 minutes



4 chicken thighs or 8 hams.

Olive oil.

A barbecue sauce that you like, for example, white barbecue sauce.


For the spice mix:

½ teaspoon of cumin seeds.

1 tablespoon of paprika.

1 tablespoon of fine sea salt.

1 tablespoon garlic powder.

1 tablespoon caster brown sugar.

½ tablespoon of onion powder.

½ tablespoon of dried thyme.

½ tablespoon of lime zest.

1 teaspoon chili pepper flakes.

½ teaspoon cayenne pepper.



  1. Light the charcoal in your kamado Big Green Egg and heat with the convEGGtor to 200-210 ° C. To prepare the spice mix, grind the cumin seeds in a mortar and mix well with the rest of the ingredients.
  2. If you are using chicken thighs, brush the spices under the skin of the thigh, lifting it carefully so that the mixture is in contact with the meat, which will add a lot of flavor. You can do the same with all cuts of chicken that have a very large part of skin (note: this does not work with ham or wings). Brush the outside of the chicken with a little olive oil, sprinkle the spice mixture over the chicken and press gently. Save the leftovers for another time.
  3. Place the chicken thighs or hams on the grill, close the kamado lid and grill the chicken for about 20 minutes, turn the chicken and grill for another 15-25 minutes. Take it out of the EGG and serve it with the sauce.

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