Apimentado Frango C / Alho Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are very large, halve them so pieces are roughly uniform (about 45–60 g each).

Make marinade

In a medium bowl combine minced garlic, lime juice, olive oil, smoked paprika, ground cumin, dried oregano, chili powder, hot chili paste, honey, kosher salt, and black pepper. Whisk until homogenous.

Add the chicken to the bowl and use your hands or a spoon to coat each piece thoroughly with the marinade. Cover with plastic wrap or transfer to a zip-top bag and refrigerate for at least 30 minutes and up to 6 hours. For best flavor, marinate 2–4 hours. Remove chicken from fridge 20 minutes before cooking to take the chill off.

Cook on stovetop (pan-fry)

Heat a large heavy skillet (cast iron or stainless) over medium-high heat. Add the vegetable oil and when shimmering add the marinated chicken thighs in a single layer without crowding. Cook 4–6 minutes per side until deeply browned and an instant-read thermometer inserted into the thickest part reads 74°C / 165°F. If pieces brown too quickly, reduce heat to medium.

Finish with butter and garlic flavor

During the last 2 minutes of cooking, add the unsalted butter to the pan and spoon the melted butter and pan juices over the chicken to glaze and deepen flavor. If desired, add a little more minced garlic (about 1 clove) at this stage and cook 30–60 seconds, taking care not to burn.

Alternative: Grill

Preheat grill to medium-high (about 200–230°C). Oil the grates. Grill chicken 4–6 minutes per side with the lid open, flipping once, until internal temperature reaches 74°C / 165°F. During the last minute, brush with pan juices or extra marinade that has been boiled for 1–2 minutes (to ensure safety) to build a caramelized glaze.

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice or serve whole. Sprinkle chopped cilantro and optional sliced or pickled red onion over the top. Serve with lime wedges for squeezing over just before eating.

Taste and adjust seasoning: offer extra chili paste or chili flakes at the table for more heat and salt if needed.