A dry rub for a BBQ classic. Learn to use all the parts of a chicken and takeaway for your BBQ.
Separate the thighs from the drumsticks. Keep the thighs for another marinade.
Place the drumsticks in a tray.
To make the spice mix, heat a frying pan over a medium heat. Toast the whole spices for about 2 minutes to release their flavours. Place in a pestle and mortar and pound together with the whole dried chillies, paprika, salt, pepper and dried oregano. Grate in a generous amount of nutmeg.
Rub this mixture all over the chicken drumsticks and leave overnight for the flavours to penetrate the meat.
Cook the drumsticks on the BBQ turning regularly and basting with a little olive oil.
«Feel free to add other flavourings to this spice rub. Allspice is often used, as well as dried seasonings such as dried garlic and onion.»