Mahogany Grilled Chicken Thighs or Legs with Chili Spice Paste with Citrus and Cilantro

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Appears in Cook's Illustrated July/August 1996

The secrets to grilling dark meat are a quick brine and a two-level fire.

SERVES 4

TIME 1¼ hour, plus 1½ hours brining

WHY THIS RECIPE WORKS

The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with cove...

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