Try with a side order of Jeweled Pomegranate Rice - recipe here.

Flavour to taste:  Around 1 tablespoon of spices per 500g of meat recommended.

Persian Spiced Chicken Thighs

Ingredients:

• Chicken thighs (with skin and bone), approximately 150g each
• Persian Chicken Spice Blend

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
2. Apply the Spice Blend: Rub the Persian Chicken Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
3. Prepare the BBQ: Set up your BBQ for indirect heating, placing the charcoal on one side of the BBQ and leaving the other side empty. Aim for a medium heat of around 180°C to 200°C.
4. Cook the Chicken: Place the chicken thighs skin-side up on the cooler side of the grill (not directly over the coals) to cook via indirect heat. Close the lid of the BBQ.
5. Check and Turn: After about 25 minutes, check the chicken. The skin should be starting to crisp. Carefully flip the chicken thighs and move them over direct heat to crisp the skin, cooking for another 5-10 minutes.
6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Persian Spiced Chicken Thighs

Ingredients:

• Chicken thighs (with skin and bone), approximately 150g each
• Persian Chicken Spice Blend

Instructions:

1. Preheat the Oven: Preheat your oven grill or conventional roasting oven to 190°C.
2. Prepare the Chicken: Pat the chicken thighs dry with paper towels.
3. Apply the Spice Blend: Rub the Persian Chicken Spice Blend generously onto the chicken thighs, ensuring to get under the skin for maximum flavour.
4. Arrange the Chicken: Place the chicken thighs skin-side up on a roasting tray. If using an oven grill, make sure the tray is positioned so the chicken is not too close to the heat source to prevent burning.
5. Cook the Chicken: Roast the chicken in the preheated oven. If using a conventional oven, cook for about 35-40 minutes. If using an oven grill, cook for about 30 minutes, then check regularly.
6. Check for Doneness: The chicken is done when its juices run clear, and it has an internal temperature of 74°C when checked with a meat thermometer.
7. Rest and Serve: Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

Please ensure to adjust the cooking times based on the size of the chicken thighs and your specific kitchen equipment, as temperatures and heat intensity can vary.