A great, mostly make-ahead party dish from Brandon Boudet, chef at Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's (all in Los Angeles). He simmers the chicken ahead of time so that all it needs is a few minutes on the grill. Squeeze the soft, juicy grilled lemons over the meat, or cut the lemons into pieces to eat skin and all.
5 cups reduced-sodium chicken broth or beer
1 1/2 teaspoons red chile flakes, divided
8 bone-in chicken thighs with skin (3 lbs. total)
2 tablespoons olive oil
1 teaspoon kosher salt
2 lemons, cut in half crosswise
Chopped thyme leaves and thyme sprigs
How to Make It
Heat a grill, ideally charcoal, to medium (about 400°). Meanwhile, bring broth, 1/2 tsp. chile flakes, and the chicken to a simmer in a 5- to 6-qt. covered pot. Reduce heat and simmer until chicken is barely cooked through at bone, 12 to 15 minutes.
Transfer chicken to a bowl (save broth for other uses). Let stand a few minutes, then drain juices. Coat chicken with oil, remaining 1 tsp. chile flakes, and the salt. Coat lemons on cut sides with the oil in bowl.
Grill lemons on cut sides until softened and grill chicken, turning once, until browned, with grill covered, 5 to 10 minutes total; if chicken flares up, move to another spot. Transfer to a platter. Garnish chicken with thyme.
Make ahead: Up to 1 day through step 2, covered and chilled.
Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's, all in Los Angeles
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