Equipment
Method
- Prepare the marinade by roughly chopping green onions, peppers, garlic, ginger, onion, and thyme, then blend with the marinade ingredients until smooth but slightly chunky. Reserve ½ cup for glazing.
- Make shallow cuts on the chicken thighs and marinate in a resealable bag with marinade for at least 2 hours, preferably overnight.
- Preheat the grill for two-zone cooking and allow chicken to come to room temperature for 20 minutes.
- Cook the chicken on the hot side of the grill, flipping regularly for about 10 minutes to char the skin.
- Move the chicken to the cooler side, brush with reserved marinade, and cook until the internal temperature reaches 180–185°F (82–85°C), about 20 minutes.
- Transfer the chicken to a platter, garnish and serve with desired sides.
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 110mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 1200IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Notes
For a kick of extra flavor, add a splash of rum to the marinade.
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently in the oven to retain moisture.
Don't skip on marinating time; overnight is best for optimal flavor. If using substitute peppers for heat, pick according to your spice tolerance.
Presentation ideas include garnishing with lime wedges and cilantro or serving on a rustic wooden board with colorful fruits.
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