I love chicken… there are so many things that you can do with it. In this recipe, I experimented with some different flavors in my marinade, and it came out awesome.
I made this on the grill for a recent catering event, and people were literally fighting over the last piece. When I see that happening, I know I have a winner. The marinade needs time to work it’s magic, so overnight in the fridge is the way to go. Don’t skimp on this step.
Chef’s Note: I chose to keep the thighs and legs attached; however, you can cook them as separate pieces.
Chef’s Tip: If you want a hotter marinade, leave the seeds and the ribs in the chilies, or choose something a bit hotter.
In a large non-reactive bowl, place all the marinade ingredients; except the thyme, lemon, and chicken.
Add the lemons, and thyme, and combine into the marinade ingredients.
Add the chicken, and thoroughly coat.
Cover and place in the refrigerator overnight.
Chef’s Tip: Instead of using a non-reactive bowl, you could always put all the ingredients in a Ziploc bag. That makes it easier to control, and no cleanup after.
Place a rack in the middle position, and preheat the oven to 450f (232c).
Chef’s Note: You could always do these on the BBQ, for your next outdoor event.
Remove the chicken from the marinade.
Place a wire rack into a parchment-lined, rimmed baking sheet.
Place the chicken, skin side up, on the rack.
Chef’s Tip: I like to use the wire rack, because it raises the chicken off the bottom of the baking sheet, so it’s not soaking in its own fat. Plus it allows for a more even cooking top to bottom. If you don’t have a wire rack, that’s fine.
Place the chicken into the preheated oven, and cook for about 20-25 minutes, or until the internal temperature of the thighs reaches 165f (74c).
Serve with your favorite sides, like a nice pile of garlic mash potatoes, and have some extra lemon wedges on hand. Enjoy.