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.

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  • Course Chicken, Dinner
  • Cuisine Indian
  • Keyword Backyard BBQ, Barbeque, Flavor, Oven Roasted
Servings Prep Time Cook Time
4 people 15 minutes 40 minutes
Passive Time Total Time
55 minutes
Servings Prep Time Cook Time
4 people 15 minutes 40 minutes
Passive Time Total Time
55 minutes
Tips
Keep any remaining spice rub in a jar with a tight fitting lid to use on chicken or lamb.
Degree of Difficulty
Easy
Ingredients
  • 1 whole chicken cut into quarters
Dry Rub
  • 1 tbspn ground cinnamon
  • 1 tbspn chili powder
  • 1 tbspn ground coriander
  • 1 tbspn ground ginger
  • 1 1/2 tbspn brown sugar
  • 1/2 tbspn garlic powder
  • 1/2 tbspn onion powder
  • 1 tbspn kosher salt
  • 1 tbspn ground black pepper
  • 1/2 tbspn ground cloves
  • 1/2 tbspn ground fennel
  • 1/2 tbspn Ground Allspice
  • 1/4 tbspn cayenne pepper
  • 2 tbspn olive oil
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Cut a whole chicken into quarters, or buy pre-cut chicken quarters
  3. Pre heat Oven to 500°
  4. Add spices to a small bowl and stir to combine well
  5. Rub spices on both sides of each piece of chicken
  6. Heat a large non-stick skillet over high heat for 1-2 minutes, add 2 tablespoons of olive oil for another minute
  7. 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
  8. Roast in the oven for 25-30 minutes or until the chicken is cooked through
Serving
  1. Place on a serving platter and drizzle with pan juices

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