Ingredients
- 14 skin-on, bone-in chicken thighs (about 5 pounds total)
- 3 tablespoons olive oil, plus more for brushing the grill
- 2 teaspoons finely grated garlic (from 2 cloves)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon soy sauce
- 2 tablespoons packed light brown sugar
- 2 teaspoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons dried thyme, crushed
- 2 teaspoons ground allspice
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 12 banana peppers, thinly sliced (about 2 cups)
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving
Important Notes
This recipe uses kosher salt; if you’re using table salt, halve each salt measurement.
Plan for at least 2 hours of marinating (up to 24 hours) and have your grill set up for medium-high indirect heat.
Marinate the Chicken
In a large bowl, whisk:
- 2 teaspoons finely grated garlic
- 3 tablespoons fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons cayenne pepper
- 2 tablespoons packed light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons olive oil
Add 14 chicken thighs (about 5 pounds), sprinkle with 1 teaspoon kosher salt, and turn to coat evenly.
Let sit at room temperature for 2 hours, turning once, or cover and refrigerate up to 24 hours.
Grill the Chicken
Prepare your grill for medium-high indirect heat (coals banked to one side or gas burners on medium-low on one side). Lightly brush the grate with oil.
Arrange the chicken skin-side down over the hottest area; grill until lightly charred, 5–10 minutes, flipping once.
Move the thighs to the cooler side; continue grilling, turning occasionally, until an instant-read thermometer in the thickest part registers 165°F, about 20–25 minutes more.
Transfer to a platter and let rest for 10 minutes.
Finish and Serve
Top the thighs with 12 thinly sliced banana peppers and 2 tablespoons chopped parsley. Serve with lemon wedges for squeezing over the chicken.
Grilled Chicken Thighs with Banana Peppers
Ingredients
- 14 skin-on bone-in chicken thighs (about 5 pounds total)
- 3 tablespoons olive oil plus more for brushing the grill
- 2 teaspoons finely grated garlic from 2 cloves
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon soy sauce
- 2 tablespoons packed light brown sugar
- 2 teaspoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons dried thyme crushed
- 2 teaspoons ground allspice
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 12 banana peppers thinly sliced (about 2 cups)
- 2 tablespoons chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Whisk garlic, lime juice, fish sauce, brown sugar, cayenne, garlic powder, red pepper flakes, thyme, allspice, onion powder, paprika, black pepper, cinnamon, nutmeg, and oil in a bowl. Add chicken, salt, and coat. Marinate at room temp for 2 hrs or refrigerate up to 24 hrs.
- Preheat grill to medium-high indirect heat. Oil grates. Grill chicken skin-side down over hottest part until lightly charred (~5-10 mins), flipping once. Move to cooler side; grill until 165°F (20-25 mins), turning occasionally. Rest for 10 mins.
- Top with banana peppers and cilantro. Serve with lime wedges.