Ingredients
Scale
- 6 cloves garlic
- 4 red Fresno chili peppers
- 1 habanero pepper
- 1/2 cup diced red bell pepper
- 1 tablespoon smoked paprika
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 cup mild olive oil
- 1/3 cup red wine vinegar
- 2 lemons, juiced
- 4 chicken leg/thigh quarters
- Extra kosher salt for seasoning
Instructions
- Place garlic, Fresno chilis, habanero, bell pepper, paprika, thyme, salt, black pepper, cayenne, sugar, and onion powder into a blender and process until a thick paste forms.
- With the blender running, slowly pour in the oil, vinegar, and lemon juice until the marinade is smooth and fully emulsified.
- Pour 3/4 of the marinade over the chicken in a sealable container or bag, coat thoroughly, and refrigerate for at least 4 hours, preferably overnight.
- Prepare your charcoal grill for indirect heat.
- Remove chicken from marinade, shake off excess, season lightly with additional salt, and grill over indirect heat until the internal temperature reaches 165°F.
- Finish over direct heat for 1-2 minutes per side to achieve a crispy, charred skin.
- Serve hot with the reserved extra marinade drizzled over the top.
Notes
- For a mellower heat, remove the seeds from the Fresno chilis.
- Always ensure the internal temperature of the chicken reaches 165°F to ensure food safety.
- Prep Time: 20
- Cook Time: 45
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Portuguese-Inspired