Tex-Mex Chicken BBQ Recipe | Cumin & Chilli
Tex-Mex chicken is BBQ with character. The Tex-Mex BBQ Rub — with cumin, smoked paprika, and chili — gives chicken thighs a deep, smoky bark with a slight kick. Quick to prepare, full of flavor, and perfect for a weeknight BBQ.
What do you need?
- 6–8 chicken thighs (bone-in, skin-on)
- 40–50g Tex-Mex BBQ Rub
- 2 tbsp olive oil
- BBQ or oven
- Meat thermometer
Preparation
Pat the chicken thighs dry with paper towels. Mix the Tex-Mex BBQ Rub with olive oil and rub generously over the chicken thighs — also under the skin. Let rest for at least 30 minutes, preferably 2 hours in the refrigerator.
Preparation on the BBQ
- Preheat the BBQ for indirect heat: 180–200°C.
- Place the chicken thighs skin-side up on the grate.
- Cook for 35–45 minutes until an internal temperature of 80°C.
- For the last 5 minutes, place directly over the coals for crispy skin.
- Let rest for 5 minutes before serving.
Preparation in the oven
- Preheat the oven to 200°C (convection).
- Place the chicken thighs on a rack above a baking sheet.
- Cook for 35–40 minutes until an internal temperature of 80°C.
- Turn on the grill for the last 5 minutes for crispy skin.
Tips
- Hickory or mesquite pairs perfectly with the smoky cumin-chili notes of Tex-Mex.
- Want more heat? Add a pinch of cayenne to the rub.
- An internal temperature of 80°C gives the best combination of doneness and juiciness.
Serving
Serve with guacamole, pico de gallo, and warm tortillas. Or as a main course with grilled corn and black beans.
→ Order the Tex-Mex BBQ Rub
→ Also check out the Tex-Mex Brisket Recipe
→ All about Tex-Mex BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack
Complete your Tex Mex menu
→ Elote — Mexican Street Corn (side dish)
→ Smoky Black Bean & Corn Salsa (dip/side dish)
Learn more about BBQ techniques?
→ Internal temperatures for BBQ — complete overview
→ Which smoking wood to use? Hickory, apple, cherry, and mesquite explained
→ How to use a meat thermometer?