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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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 50 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.