Oaxacan Chicken


You can make this spicy or not, as you prefer. Items with *asterisks add additional spiciness. The long marinating time makes for a crispy chicken skin and tender meat. Barb L

Yield: 6 servings, one chicken thigh each


1/3 cup Flying Olive Extra Virgin Olive Oil, or a Combination of Choice. Suggestions: Lime, Garlic, Cilantro and Roasted Onion, *Chipotle, *Harissa, or *Cayenne Chili Extra Virgin, plus a little more for brushing chicken and oiling grates

½ cup loosely packed cilantro (can include stems and leaves)

3 Tsp freshly squeezed lime juice, about 1 large lime

½ Tbsp sugar

½ Tbsp salt, plus a little more for grilling chicken

½ Tbsp paprika, regular or smoked

½ Tbsp chili powder or *chipotle chili powder

1-2 *chipotle chilis in about 1 Tbsp Adobo sauce, optional (They add spiciness but amazing flavor. Consider adding at least a half a chili)

2 garlic cloves

1 small red onion, roughly chopped

Freshly ground black pepper


Combine the Flying Olive Extra Virgin(s) of Choice, cilantro, lime juice, sugar, salt, paprika, chili powder, chipotle chili(s) and adobo sauce, garlic, and red onion in a blender or food processor. Pulse to puree.

Place the chicken thighs in a large zip-lock bag. Pour marinade over the thighs, turning to coat. Refrigerate 48 hours, (yes, really) turning occasionally.

After the 48 hours, soak 2 cups of hickory or mesquite wood chips in water for at least 30 minutes. Preheat the grill. Drain the chips and place on hot coals (if using charcoal) or in a smoker box (for gas grill). Remove chicken from the marinade; discard any marinade. Sprinkle with salt and black pepper. Oil the grates using a small about of Flying Olive EVOO on a paper towel and, holding with tongs, oil the grates.

Grill 5 minutes per side on each side or until done (this will depend on the size of the chicken thighs). Internal temperature should be 165 degrees with an instant read thermometer.

Remove from grill and cover loosely with aluminum foil for 10 minutes. Serve.

Submitted by Barb L.