Grilled Chicken with Banana Peppers
2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 Tbsp. cayenne pepper
1 Tbsp. dark brown sugar
1 Tbsp. garlic powder
2 tsp. crushed red pepper flakes
2 tsp. dried thyme
2 tsp. ground allspice
2 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. paprika
½ tsp. ground cinnamon
½ tsp. ground nutmeg
3 Tbsp. vegetable oil, plus more for grill
16 skin-on, bone-in, chicken thighs (about 5½ lb. total)
16 banana peppers, thinly sliced
Coarsely chopped cilantro and lime wedges (for serving)
1- Make marinade. Mix 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 together in a large bowl.
2- Add chicken to marinade, and season generously with salt. Remember to turn several times to coat. Then let it sit and meanwhile, for at least every 2 hours, turn chicken pieces once. Another option is to cover and chill up to 1 day.
3- Set grill at medium-high, indirect heat. If you are cooking on a charcoal grill, we suggest you bank coals on one side of grill; if it is a gas grill, we advise you to turn one or two burners to medium-low. Next please lightly oil the grill.
4- Now it’s time to grill. Place chicken thighs over the hottest part of the grill, with skin side down. It’s recommended to grill for 5-10 minutes until lightly charred. Please do remember to turn it halfway through.
5- Transfer chicken to the cooler part of the grill and continue grilling, turning several times. When you insert an instant-read thermometer into the thickest part and it reads 165°, keep on grilling for another 20-25 minutes.
6- Transfer the chicken to a platter and let it rest for 10 minutes.
Finally top chicken with banana peppers and cilantro. Then it’s time to serve with lime wedges for squeezing over. Time to savor the flavorful chicken!