It’s not really 16 spices, but close. The spice blend gives this chicken not only flavor but a nice color and aroma. It looks almost blackened, but the meat is tender and juicy.

16 Spice BBQ Chicken

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Course: Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : Keep any remaining spice rub in a jar with a tight fitting lid to use on chicken or lamb.


  • 1 whole chicken cut into quarters

Dry Rub

  • 1 tbsp ground cinnamon
  • 1 tbsp chili powder
  • 1 tbsp ground coriander
  • 1 tbsp ground ginger
  • 1 1/2 tbsp brown sugar
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 1/2 tbsp ground cloves
  • 1/2 tbsp ground fennel
  • 1/2 tbsp Ground Allspice
  • 1/4 tbsp cayenne pepper
  • 2 tbsp olive oil


  • Gather all ingredients before starting recipe
  • Cut a whole chicken into quarters, or buy pre-cut chicken quarters
  • Pre heat Oven to 500°
  • Add spices to a small bowl and stir to combine well
  • Rub spices on both sides of each piece of chicken
  • Heat a large non-stick skillet over high heat for 1-2 minutes, add 2 tablespoons of olive oil for another minute
  • Add chicken pieces, skin side down and sauté for 2-3 minutes, or until the skin is a dark golden color, turn the pieces over and place in a pre heated 500° oven; drizzle chicken with a bit of olive oil
  • Roast in the oven for 25-30 minutes or until the chicken is cooked through


  • Place on a serving platter and drizzle with pan juices

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