BBQ spice-rubbed chicken thighs
A American bbq for the galley that best on calm days or at anchor, about 20 min hands-on.
- BBQ
- American
- ⏱ 20 min
- 🌊 Sea tolerance 2/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)720 g (180 g)
- Smoked paprika8 g (2 g)
- Ground cumin4 g (1 g)
- Brown sugar16 g (4 g)
- Sunflower / vegetable oil20 g (5 g)
Method
- Rub chicken with paprika, cumin, sugar, oil and salt.
- Grill 6–7 minutes a side over medium heat until cooked through (no pink, juices clear).
- Rest 3 minutes.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed · 🪶 Light
- kcal
- 287
- protein
- 36 g
- fat
- 13 g
- carbs
- 5 g
- sugar
- 4 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes