Directions
Servings: 8 people
Ingredients
- 2 ea Garlic cloves, minced
- 2 tbsp Lime juice
- 1 tbsp Fish sauce
- 1 tbsp Cayenne pepper
- 1 tbsp Dark brown sugar
- 1 tbsp Garlic powder
- 2 tsp Red pepper flakes
- 2 tsp Thyme, dried
- 2 tsp Allspice
- 2 tsp Onion powder
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg, ground
- 3 tbsp Canola oil
- 16 ea Chicken thighs - skin on and bone in
- Kosher salt
- 16 Banana peppers thinly sliced
- Cilantro to garnish
- Lime Wedges
Instructions
- Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp. oil in a large bowl. Add chicken, season generously with salt, and turn several times to coat. Let sit, turning chicken pieces once, at least 2 hours, or cover and chill up to 1 day.
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, turn one or two burners to medium-low). Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer. Transfer chicken to a platter and let rest 10 minutes.
- Top chicken with banana peppers and cilantro and serve with lime wedges for squeezing over.
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