Slashed Grilled Chicken

The month is winding down but we have still been cooking out of Andrea Nguyen's cookbook to the very end (and beyond, I see a lot of things to repeat here, and a number of things that we have yet to try).  This recipe is simple and delicious.

The Marinade
8 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 small shallot
2 cloves garlic
1/4 cup fresh herbs (whatever is fresh – thyme, rosemary, parsley, marjoram, and sage all work)
2 tablespoons fish sauce
1 tablespoon  vinegar
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper

Make the marinade by putting the garlic, shallot, and salt into a food processor and pulse until the garlic and shallot are minced. Add the vinegar and give it another whirl to combine. Let sit for 5 minutes while the vinegar sweetens the shallot.

Add the oil, herbs, Worcestershire, and peppers to the processor and whirl to combine. Taste and adjust seasonings.

Slash the chicken thighs with a knife, making one deep cut perpendicular to the bone. Trim off any extra fat or skin.

Put the thighs in a zip-top bag and pour the marinade over them. Turn to coat, then squeeze the air out of the bag, seal it up, and stash in the fridge for at least 4 hours (overnight is even better). Turn the bag every so often to make sure all the pieces get a coated in the marinade.

Remove the thighs from the marinade and give them a dash of salt on each side. Arrange them on a rack set over a pan (I used a 9×13 baking rack) and return to the fridge uncovered. This will help crisp the skin.

Set your grill up for an indirect cook at medium-high (400°F) heat. My spouse used a plate setter on the Big Green Egg to give me nice diffused heat.

When the grill is up to temp, arrange the thighs on the grate skin side up. Close the lid and let it cook for 20 minutes. Flip and cook skin-side down for 20 minutes. Flip again and cook skin-side up until the chicken is done – 180°F internal in the thickest part of the thigh.