Toscana Fire BBQ chicken — Italian-inspired dry rub recipe
Chicken thighs with Toscana Fire have an Italian-inspired flavour with fennel, smoked paprika, allspice and a spicy accent of cayenne. Cook them over indirect BBQ heat and check doneness with a probe thermometer. Cooking time depends on thickness, bone and BBQ temperature.
What is Toscana Fire?
Toscana Fire is our own Italian-inspired blend. Fennel seeds give a sweet, anise-like aroma, smoked paprika contributes colour and smoky flavour, allspice warm spice notes and cayenne heat. Flavour intensity depends on how much rub you use.
The blend also contains garlic and mustard. Contains mustard. Check the current label for the full ingredients, dosage, allergens and any cross-contact information. Check your side dishes' ingredients too.
Our spices come from Kerala, India. We blend the rub to order.
Recipe: Toscana Fire chicken thighs
Serves 4 · Indirect grilling at approximately 185°C
The original guide of 25–30 minutes is an estimate, not a guarantee that the chicken will be done. Bone-in or thick pieces may take longer. Allow additional time for preheating and five minutes of resting.
Ingredients
- 6–8 skinless chicken thighs, approximately 1.2–1.5 kg
- Toscana Fire rub, dosed according to the current packaging for the amount of chicken used
- 2 tbsp olive oil, or less if enough for a thin coating
The rub already contains salt. Do not routinely add extra sea salt.
Method
- Prepare. Pat the chicken dry with kitchen paper if needed; do not wash raw chicken. Discard the paper and clean hands, worktop and equipment. Keep raw chicken separate from side dishes.
- Season. Apply a thin coating of olive oil and the measured rub evenly. Keep the rub supply free of raw meat juices. You can cook immediately; a mandatory resting period is not needed. If seasoning ahead, keep the chicken covered in the fridge within its shelf life.
- Prepare the BBQ. Set up the BBQ for indirect heat at approximately 185°C. If desired, use a suitable drip tray according to your BBQ's instructions. This catches fat but does not rule out flare-ups.
- Cook indirectly. Place the chicken outside the direct heat zone and close the lid. Use 25–30 minutes only as an initial guide. Measure in the thickest meat of several pieces, without touching bone: reach at least 74°C. Continue cooking if that temperature has not been reached.
- Optional short finish. For more colour, finish briefly over direct heat under constant supervision. A fixed five-minute direct finish is unnecessary. Sugar and spices can burn; a dark crust is not a doneness check.
- Rest and serve. Transfer the cooked chicken to a clean dish using clean utensils and rest for about five minutes. Serve with grilled fennel, courgette and a slice of lemon.
More BBQ recipes
Taste Toscana Fire
A fennel-led flavour profile with smoked paprika and warm spices, blended to order.
View Toscana Fire rub · Starter Pack with three bags of your choice