Grilled piri-piri chicken thighs on the BBQ

Name: Grilled piri-piri chicken thighs on the BBQ
Prep time: 1 d
Cook time: 12 min
Total time: 1 d 12 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 large red peppers, seeded and cut into quarters (to roast); 0 to 5 bird’s eye chilies, seeded and chopped (according to your desired heat level); 4 garlic cloves, chopped; ½ cup (125 ml) fresh cilantro, chopped; ¼ cup (60 ml) fresh oregano, chopped; 1 tbsp (15 ml) smoked paprika; ½ cup (125 ml) olive oil; Juice and zest of 1 lemon; Salt, to taste; 2 ¼ lb (1 kg) boneless, skinless chicken thighs; ½ tsp (2 ml) salt; ½ tsp (2 ml) freshly ground black pepper

Preparation 24 h
Cooking 12 min
Servings 4 to 6
Freezing Absolutely

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Piri-piri marinade

2 large red peppers, seeded and cut into quarters (to roast)
0 to 5 bird’s eye chilies, seeded and chopped (according to your desired heat level)
4 garlic cloves, chopped
½ cup (125 ml) fresh cilantro, chopped
¼ cup (60 ml) fresh oregano, chopped
1 tbsp (15 ml) smoked paprika
½ cup (125 ml) olive oil
Juice and zest of 1 lemon
Salt, to taste

For the chicken

2 ¼ lb (1 kg) boneless, skinless chicken thighs
½ tsp (2 ml) salt
½ tsp (2 ml) freshly ground black pepper

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Preparation

Preheat the oven to 425°F (220°C). Place the red pepper quarters on a parchment-lined baking sheet, skin side up. Roast for 20 to 25 minutes, until the skin is well blistered and charred in spots. Let cool 5 minutes (we keep the skin, no need to peel).
In a food processor or blender, combine the roasted peppers (with the skin), bird’s eye chilies (if desired), garlic, smoked paprika, cilantro, oregano, olive oil and the lemon juice and zest. Blend to a smooth puree. Salt generously to taste.
IMMEDIATELY reserve ½ cup (125 ml) of sauce BEFORE any contact with the raw chicken. Divide this reserved portion into two airtight ¼-cup containers: one for basting during cooking, one for the finishing sauce at serving. Keep both in the fridge.
Pat the chicken thighs dry with paper towels, then season with salt and pepper on both sides.
Place the chicken in a large bowl or resealable bag. Add the rest of the sauce (the portion that touches the raw chicken directly) and coat each piece well. Cover and let marinate in the refrigerator for a minimum of 4 hours up to 24 hours (overnight ideal).
Preheat the BBQ to maximum heat (about 550°F / 290°C). Generously oil the grate with a paper towel soaked in oil. This is non-negotiable, otherwise the chicken will stick to the grate like crazy.
Drain the chicken thighs slightly to let excess marinade drop off, then place on the hot grate. Cook for 10 minutes without touching them, lid closed, to get a beautiful borderline charred caramelization.
Flip the pieces only once at the 10-minute mark, brush with the reserved cooking sauce and cook for 2 additional minutes, until the internal temperature reaches 165°F (74°C) on a meat thermometer.
Let rest 5 minutes at room temperature so the juices redistribute. Drizzle with the reserved fresh sauce when serving (the one that never touched the raw chicken) and serve immediately.