Ingredients
For the green seasoning:
- 1 bunch flat leaf parsley
- 1 bunch thyme
- 1 bunch chives
- 1 bunch scallions
- 1 bunch cilantro
- 1 bunch fresh oregano
- 1 bunch Mexican culantro or cilantro
- 5 shallots sliced
- 3 cloves garlic sliced
- 1 tablespoon sea salt
- 1 small red chili pepper stemmed
- ¼ cup white vinegar
For the chicken thighs:
- 1 tablespoon dark brown sugar
- 3 pounds bone-in skin-on chicken thighs
- Juice of 1 lime
- 2 teaspoons kosher salt
- ½ teaspoon ground allspice
- Freshly ground black pepper to taste
- 6 cups fruit wood briquettes
Instructions
For the green seasoning:
- Rinse and dry all herbs. If thyme stems are woody, remove the leaves and discard the stems. Chop parsley, chives, scallions, celer,y and cilantro coarsely. Place all ingredients in bowl of food processor or high-speed blender and process to a smooth, thick paste. If necessary, add up to ½ cup of water, 1 tablespoon at a time, to facilitate processing.
- Set aside ½ cup of the green seasoning and mix it with the tablespoon of dark brown sugar. Store the remainder of the green seasoning in an air-tight container in the refrigerator.
- Place chicken thighs in a bowl and squeeze lime juice over them. Mix to coat the chicken in the lime juice. Rinse with cold water and drain. Pat the thighs dry and rub with the salt and black pepper. Sprinkle the thighs evenly with the allspice and then pour the green seasoning mixture over the chicken and turn to coat completely. Place in a shallow nonreactive bowl, covered, in the refrigerator overnight, or for up to 24 hours.
For the chicken:
- Soak 3 cups of the wood briquettes in water for 1 hour.
- In a charcoal grill, create a smoldering fire on only 1 side of the grill pan, using the 3 cups of dry wood briquettes. Once the embers are glowing, place the chicken on the grill and cook for 2 to 3 minutes per side, or until grill marks form. Move the chicken to opposite side of the grill, away from the fire.
- Add the 3 cups of damp briquettes to the fire and let smolder. If necessary, occasionally spray the fire with fresh water during cooking, using a spray bottle—just enough to maintain smoke without putting out the fire. Close the grill lid and allow to smoke for about 1 hour. Remove the chicken and serve with rice, potato salad or grilled vegetables.
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