Grilled Chicken with Banana Peppers

This Caribbean-inspired recipe is from famous Commander’s Palace restaurant in New Orleans. Eight servings. 


  • 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 and 2 tsp. onion powder
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. dried thyme
  • 2 tsp. ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. paprika and 1/2 tsp ground nutmeg
  • 3 Tbsp. vegetable oil, plus more for grill
  • 16 skin-on, bone-in, chicken thighs (about 5½ lb. total)
  • 16 banana peppers, thinly sliced
  • Coarsely chopped parsley and quartered lime wedges (for serving)


Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, nutmeg and 3 tablespoon oil in a large glass bowl. Add chicken, season with salt, and turn several times to coat. Refrigerate, turning once, for a least 4 hours or up to one day.

Prepare grill for medium-high, indirect heat. For a charcoal grill, bank coals on one side of the grill; for a gas grill turn two burners to medium-low. Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of the grill. Cook turning half-way through, until lightly charred, 5 to 10 minutes. Move chicken to cooler part of the grill and continue to grill, turning a few times for about 20 to 25 minutes. Check temperature with an instant read thermometer inserted into the thickest part of the thigh until it reads 165 degrees. Transfer to a platter and let rest 10 minutes. Top with banana peppers, cilantro and lime wedges.

(Note: Please don’t skip the banana peppers. They provide a vinegary and spicy finish to the chicken!)