Tuscan Fire Chicken on the BBQ — Italian recipe with dry rub
Deel
Toscana Fire is our most aromatic rub — roasted fennel seeds, smoked paprika, coriander, and allspice come together to create a bark full of Italian character. It's at its best on chicken thighs: the spices slowly caramelize and give the meat a deep, complex flavor with a warm kick of cayenne.
This recipe is quick to prepare — 30 minutes on the BBQ — but the taste is anything but ordinary.
What is Toscana Fire?
Toscana Fire is inspired by Italy's herb tradition, but with its own unique character. The base is roasted fennel seeds — which give a sweet-anise-like profile that feels typically Italian. Smoked paprika (pimentón ahumado) adds depth, coriander and allspice provide warmth, and cayenne delivers the "Fire."
The profile: aromatic · warm-spicy · slightly hot. The fennel and smoked paprika dominate, while the cayenne provides a lingering heat without overpowering.
Chicken thighs, lamb chops, pork tenderloin, BBQ sausages, and grilled vegetables (zucchini, fennel, bell peppers). Also excellent baked in the oven at 200°C.
Recipe: Toscana Fire Chicken Thighs
For 4 people · 30–35 minutes · Indirect grilling at 185°C
Ingredients:
- 6–8 boneless, skinless chicken thighs (approx. 1.2–1.5 kg)
- 60–65g Toscana Fire rub
- 2 tbsp olive oil
- Coarse sea salt to taste
Pat dry
Pat the chicken thighs dry with paper towels. A dry surface ensures the rub adheres better and the bark develops nicely.
Oil and rub
Rub a thin layer of olive oil over the chicken. Sprinkle the Toscana Fire rub generously over all sides and rub it in well. Let it marinate for at least 30 minutes — preferably overnight in the refrigerator. The fennel seeds and smoked paprika will deeply penetrate the meat.
BBQ to temperature
Preheat the BBQ to 185°C for indirect grilling. Use a drip pan under the chicken to prevent flare-ups.
Grill
Place the chicken thighs on the indirect heat of the BBQ. Grill for 25–30 minutes until an internal temperature of 74°C is reached. For the last 5 minutes, move them directly over the coals for a crispy, caramelizing bark.
Rest and serve
Let the chicken rest for 5 minutes before serving. Serve with grilled fennel, zucchini, and a lemon wedge.
Chicken is cooked and safe at 74°C in the thickest part. Read more about how long chicken needs to be on the BBQ.
More BBQ recipes
Taste the Toscana Fire
Freshly blended to order. Fennel, smoked paprika, and cayenne. Free delivery via DHL.
Toscana Fire rubStarter Pack · 3 flavors