Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale
- food thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use a milder red chili or red bell pepper for less heat at the same weight.
Make it work
- If thick sauce scorches, move to indirect heat instead of adding fresh raw marinade. The reserved sauce is uncooked and deliberately kept away from raw poultry; use a separate clean spoon.
Prep 20 min · Cook 20 min · Waiting 65 min
Serves 4 / Prep 20 min / Cook 20 min / Marinate + rest 65 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 800 g / 28.2 oz Boneless skinless chicken thighs, unfolded
- 100 g / 3.5 oz Red bell pepper, seeded
- 10 g / 0.4 oz Red chili, stem removed
- 12 g / 0.4 oz Garlic, peeled
- 40 ml / 1.4 US fl oz Lemon juice
- 15 ml / 0.5 US fl oz Red wine vinegar
- 25 ml / 0.8 US fl oz Olive oil
- 4 g / 0.1 oz Smoked paprika
- 2 g / 0.07 oz Dried oregano
- 5 g / 0.2 oz Fine salt
- 10 g / 0.4 oz Parsley, chopped
Step-by-step method
- Blend the marinade
Blend bell pepper, chili, garlic, lemon juice, vinegar, oil, paprika, oregano and salt into a coarse sauce. Taste before adding any chicken. Reserve 80 g in a separate clean container in the refrigerator for serving. - Prepare and marinate
Unfold thighs, trim loose fat and pat dry. Coat with the remaining sauce in a covered container and refrigerate for 1 hour. Wash hands and the preparation surface; do not return utensils from the raw bowl to reserved sauce. - Set two heat zones
Preheat a gas or charcoal grill for 10-15 minutes to about 400 F (205 C). Leave a cooler indirect area available and clean the grate. Lift thighs from the marinade and let thick excess drip off; discard this raw-contact marinade. - Grill the chicken
Arrange thighs unfolded over direct heat. Cook about 5-7 minutes per side, turning with tongs. Move them to the cooler zone and close the lid if the chili paste begins to darken before the centers cook; thick pieces may take 18-20 minutes total. - Measure and rest
Check the thickest part of at least two thighs with a thermometer. Every piece must reach 165 F (74 C). Place cooked thighs on a clean platter and rest 5 minutes; keep raw and cooked utensils separate. - Finish and portion
Spoon the reserved clean sauce over the rested chicken and sprinkle with parsley. Divide into four equal portions. Rice, bread or a separate salad are optional extras and are not included in the listed nutrition.
Cook’s notes
If thick sauce scorches, move to indirect heat instead of adding fresh raw marinade. The reserved sauce is uncooked and deliberately kept away from raw poultry; use a separate clean spoon.
Storage & reheating
- Refrigerate promptly in shallow containers within 2 hours (1 hour above 90 F / 32 C). Keep at 40 F (4 C) or colder and use within 3 days. Reheat cooked poultry to 165 F (74 C). Keep cold salad components separate; prepare leafy salads fresh.
Allergens
No major allergens in the listed plain ingredients. Check product labels and cross-contact.
Approximate nutrition
Per serving: 292 kcal · Protein 40 g · Carbohydrates 3 g · Fat 12 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
