Grilled Chicken With Banana Peppers Recipe

Stuff You Need

• 14 skin‑on, bone‑in chicken thighs (about 5 lb total)
• 2 Tbsp neutral high‑heat oil (vegetable or canola), plus more for brushing the grill
• 2 tsp finely grated garlic (from 2 cloves)
• 2 Tbsp fresh lime juice (about 1 lime)
• 1 Tbsp fish sauce
• 1 Tbsp packed dark brown sugar
• 2½ tsp cayenne pepper
• 1 Tbsp garlic powder
• 1½ tsp crushed red pepper flakes
• 2 tsp dried thyme, crushed
• 2 tsp ground allspice
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp kosher salt (or ½ tsp table salt)
• 12 banana peppers, thinly sliced (about 2 cups)
• 2 Tbsp chopped fresh cilantro, for garnish
• Lime wedges, for serving

Stuff to Know Before Cooking

This recipe uses kosher salt; if you’re using table salt, halve each salt measurement.

Plan for at least 2 hours of marinating (up to 24 hours) and have your grill set up for medium‑high indirect heat.

Marinate the Chicken

In a large bowl, whisk:

• 2 tsp finely grated garlic,
• 2 Tbsp fresh lime juice,
• 1 Tbsp fish sauce,
• 2½ tsp cayenne pepper,
• 1 Tbsp packed dark brown sugar,
• 1 Tbsp garlic powder,
• 1½ tsp crushed red pepper flakes,
• 2 tsp dried thyme,
• 2 tsp ground allspice,
• 2 tsp onion powder,
• 1 tsp freshly ground black pepper,
• 1 tsp paprika,
• ½ tsp ground cinnamon,
• ½ tsp ground nutmeg, and
• 2 Tbsp neutral oil

Add 14 chicken thighs (about 5 lb), sprinkle with 1 tsp kosher salt, and turn to coat evenly.

Let sit at room temperature for 2 hours, turning once, or cover and refrigerate up to 24 hours.

Grill the Chicken

Prepare your grill for medium‑high indirect heat (coals banked to one side or gas burners on medium‑low on one side). Lightly brush the grate with oil.

Arrange the chicken skin‑side down over the hottest area; grill until lightly charred, 5–10 minutes, flipping once.

Move the thighs to the cooler side; continue grilling, turning occasionally, until an instant‑read thermometer in the thickest part registers 165°F, about 20–25 minutes more.

Transfer to a platter and let rest for 10 minutes.

Finish and Serve

Top the thighs with 12 thinly sliced banana peppers and 2 Tbsp chopped cilantro. Serve with lime wedges for squeezing over the chicken.

Grilled Chicken with Banana Peppers

This grilled chicken is bold and spicy, coated in a smoky, aromatic spice mix with a hint of sweetness and lime. Sliced banana peppers and fresh cilantro add a bright, tangy finish to the juicy, charred thighs.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 14 skin‑on bone‑in chicken thighs (about 5 lb total)
• 2  Tbsp neutral high‑heat oil vegetable or canola, plus more for brushing the grill
• 2  tsp finely grated garlic from 2 cloves
• 2  Tbsp fresh lime juice about 1 lime
• 1  Tbsp fish sauce
• 1  Tbsp packed dark brown sugar
• 2½  tsp cayenne pepper
• 1  Tbsp garlic powder
• 1½  tsp crushed red pepper flakes
• 2  tsp dried thyme crushed
• 2  tsp ground allspice
• 2  tsp onion powder
• 1  tsp paprika
• 1  tsp freshly ground black pepper
• ½  tsp ground cinnamon
• ½  tsp ground nutmeg
• 1  tsp kosher salt or ½ tsp table salt
• 12 banana peppers thinly sliced (about 2 cups)
• 2  Tbsp chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions

• Whisk all marinade ingredients; toss chicken with 1 tsp kosher salt; marinate 2 hr (or refrigerate up to 24 hr).
• Preheat grill to medium‑high indirect; oil grate.
• Grill skin‑side down over direct heat 5–10 min; flip once.
• Move to indirect heat; grill until 165°F, 20–25 min; rest 10 min.
• Top with banana peppers and cilantro; serve with lime wedges.