Using a blender, food processor, or mortar, place
Vegetable Oil (1/3 cup)
Sea Salt (1/2 tsp)
Fresh Thyme (5 sprigs)
Garlic (4 cloves)
Red Wine Vinegar (1/3 cup)
Red Bird's Eye Chili Pepper (3)
Hot Smoked Paprika (1 tsp)
Red Fresno Chili Peppers (2)
in it and pulse or grind until you have a relatively smooth paste. If using a mortar add the thyme, salt, and peppers and using the pestle crush it a bit chunky, then add the other ingredients.
Trim off the excess fat off the
Whole Chickens (2)
, make sure they are free of feathers and clean. Then in a large bowl pour the marinade over the chicken and mix well. Transfer to a zipper bag and place the seasoned chicken in the fridge, on a plate in case there is a leak in the bag. For best results keep it marinating overnight and try to toss it around a couple of times before you head off to bed.
Take the bag out of the fridge before you get your coal fire going, so the chicken can come back up to room temperature before placing them on the grill. For juicy chicken I’d recommend grilling these over an indirect heat source. Basically away from direct contact with the heat.
With the chicken on the outskirts of the fire, place the remaining marinade from the zipper bag on a metal grilling pan with the
Beer (1 can)
over the direct flame to gently cook out the raw bits. Use this to baste the chicken pieces as they grill.
Remember to flip the chicken pieces and shift them around so each piece is in the direction of the heat source. In total it will take about an 1 hour 40 minutes covered to grill the chicken pieces. This will change depending on the size of your chicken pieces, the temperature of your grill and how close to the heat source you place the chicken pieces. The last 10-15 minutes you can go directly over the flame to get the skin somewhat crispy. Serve and enjoy!