Fire Grilled Chicken Recipe

Prepare and marinate

Pat chicken thighs dry with paper towels. In a large bowl combine 3 tbs olive oil, smoked paprika, ground cumin, minced garlic, lemon juice, salt and black pepper. Add the chicken and rub marinade thoroughly under and over the skin. Cover and refrigerate for at least 1 hour, preferably 3–6 hours for best flavor.

Bring to room temperature

Remove marinated chicken from fridge 30 minutes before grilling to come closer to room temperature for even cooking.

Sauté aromatics

Heat 2 tbs extra-virgin olive oil in a small skillet over medium heat. Add finely chopped shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant; do not brown.

Blend the sauce

In a blender or food processor combine roasted red peppers, sautéed shallot and garlic, 1 tbs sherry or red wine vinegar, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.5 tsp black pepper. Blend until smooth, adding up to 2 tbs water to reach a pourable sauce consistency. Taste and adjust seasoning. Transfer to a bowl and keep warm or cool to room temperature if making ahead.

Blend coriander sauce

In a blender or small food processor combine packed cilantro leaves, 1/2 cup Greek yogurt, 3 tbs olive oil, 2 tbs lime juice, 1 minced garlic clove, half a seeded jalapeño (optional), 1/4 tsp ground cumin and 1/2 tsp salt. Pulse until smooth, adding up to 1 tbs water to thin to a drizzling consistency. Taste and adjust lime or salt as needed. Chill until ready to serve.

Preheat grill

Prepare a hot two-zone fire on a gas or charcoal grill: one side hot direct heat (high) and one side medium-low indirect. Aim for direct heat around 450–500°F (230–260°C) and indirect around 350°F (175°C). Oil the grill grates lightly to prevent sticking.

Sear over direct heat

Place chicken thighs skin-side down over direct high heat. Sear 3–4 minutes without moving until skin is deeply browned and crisp. Flip and sear the other side 2 minutes to develop color.

Finish over indirect heat

Move the chicken to the cooler, indirect side of the grill, skin-side up. Close the lid and cook for 15–20 minutes, turning once, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Total time will vary with piece size. If the skin begins to char too quickly, move to indirect heat sooner.

Rest

Remove chicken from grill and let rest on a cutting board 5–8 minutes to allow juices to redistribute.

Slice or serve thighs whole. Spoon a generous swipe of red pepper sauce on the plate and a drizzle of coriander sauce over the chicken (or serve sauces on the side). Garnish with fresh cilantro leaves and lemon or lime wedges for squeezing. Serve immediately.