Ingredients:

  • 2 large red bell peppers, charred and peeled (approx. 340g)
  • 3 cloves garlic, smashed
  • 1/4 cup (60ml) Neutral oil (Avocado or Grapeseed)
  • 1/4 cup (60ml) Fresh lime juice
  • 2 tbsp (30ml) Apple cider vinegar
  • 1 tbsp (15g) Smoked paprika
  • 1 tbsp (15g) Ground cumin
  • 1 tsp (5g) Chipotle powder
  • 1 tsp (5g) Dried Mexican oregano
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Coarse black pepper
  • 2 lbs (900g) Chicken thighs, boneless and skin on

Instructions:

  1. Place peppers directly over a gas flame or under a broiler until the skin is completely black and blistering.
  2. Place the hot peppers in a bowl covered with plastic wrap for 10 minutes. Note: This loosens the skin perfectly.
  3. Blend the peeled peppers, garlic, oil, lime juice, and vinegar until the mixture is velvety and smooth.
  4. Pulse in the paprika, cumin, chipotle, oregano, salt, and black pepper.
  5. Coat the chicken thighs thoroughly in the mixture. Note: 30 minutes is good, but 2 hours is the sweet spot.
  6. Get your grill to a steady 400°F (200°C) until the grates are radiating intense heat.
  7. Place chicken on the grill and cook for 6-8 minutes until the skin is crispy and releases easily.
  8. Cook for another 5-7 minutes until the internal temperature hits 165°F (74°C).
  9. Remove from heat and let it sit for 5 minutes. Note: This allows the juices to redistribute so they don't run out when you slice.