Lemon Garlic Chili Chicken

Ingredients 

• 6 - 8  bone-in, skin-on chicken thighs 

• 1-2 lemons cut into wedges, plus the juice and zest of a ½ lemon

• 3 cloves of garlic, roughly chopped

• 1 hot portugal pepper (cayenne, serrano, or jalapeno pepper), thinly sliced, reserve half ( remove the seeds for less heat)

• 2 tablespoons of paprika 

• Olive oil

• Salt and pepper

• ½ cup of parsley, roughly chopped

Directions

1. Using a mortar and pestle, add the garlic and sprinkle with salt. Mash the garlic until it becomes a paste. Add the paprika and half of the sliced chili pepper, and mash again. Add the lemon juice and a few tablespoons of olive oil at a time until it creates a loose paste and all the ingredients are combined. Season to taste.

    *If you do not have a mortar or pestle, use a blender. Add all the ingredients except the olive oil and blend. Pour in the oil a few tablespoons at a time until you reach the desired texture. Season to taste.

2. Place the chicken on a baking sheet and season with salt and pepper on both sides. Add half the marinade to the chicken, and rub the marinade into the chicken with clean hands. Arrange half the lemon wedges around the chicken.

3. Arrange your oven rack in the middle and turn your broiler on high. Place your chicken on the middle shelf, and allow it to cook. Keep the door slightly open and keep an eye on your chicken. 

4. Once your chicken is getting golden brown, flip the chicken and cook on the other side. 

5. Ten minutes before it's done, carefully remove the tray, turn the chicken skin side up, and allow it to brown for a couple more minutes. Once done, remove the chicken from the oven and brush it with the remaining marinade. Plate the chicken and garnish with parsley, lemon zest, the remaining chili pepper slices, and lemon wedges, if desired. 

1. Enjoy!