Grilled Chicken Thighs with Banana Peppers
Smoky grilled chicken melds with spicy-sweet banana peppers, hints of garlic and lime, and subtle warmth from allspice and cinnamon. A zesty cilantro finish.
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.