Name: Grilled Chicken With Banana Peppers
Yield: 8 servings
Ingredients: 2 garlic cloves, finely grated; 2 Tbsp. fresh lime juice; 1 Tbsp. fish sauce; 1 Tbsp. cayenne pepper; 1 Tbsp. dark brown sugar; 1 Tbsp. garlic powder; 2 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; 3 Tbsp. vegetable oil, plus more for grill; 16 skin-on, bone-in, chicken thighs (about 5½ lb. total); Kosher salt; 16 banana peppers, thinly sliced; Coarsely chopped cilantro and lime wedges (for serving)

Photo by Alex Lau

Don’t skip the banana peppers. They provide a vinegary and spicy finish to the chicken. This Caribbean-inspired recipe is from Commander's Palace in New Orleans, LA. Read more about the restaurant's legendary Family Meal here.

Recipe notes