It's decided, the barometer looks set to stay on a high, so barbecues are out. Olive wood, beech wood or charcoal for the less patient, the means don't matter as long as you've got embers.
So take out your chicken thighs (or sleeves only), remove the skin (unless you like fats that aren't super-essential for our good health 😉 and score the flesh widely, forming crosses.
In a bowl, place 2 tablespoons of US barbecue spice mix and add 2 tablespoons of olive oil (or peanut oil for the reluctant). Mix everything together (add salt if you like, but personally I prefer to sprinkle with plain fleur de sel or spice salt before serving) and brush the chicken thighs on both sides.
You can add the juice of a lemon to your mixture.
Set your dish aside (in the fridge or at room temperature) for a good two hours. The marinade can last 12 or even 24 hours, so it's not a problem.
On a hot grill, with the coals level with the grill to avoid flames (but without the skin, there won't be any), cook your legs for a good 10 minutes per side.
For aficionados of slightly sweet bbqs, you can add a dollop of honey to the mix (which already contains a little brown cane sugar).
Bon appétit 😉
6 chicken legs
2 heaping tablespoons US bbq spice mix
2 tablespoons oil
Juice of one lemon
1 tablespoon honey
