Churrasco Chicken

Make shallow cuts into the skin of each chicken thigh, perpendicular to the bone and about 1 inch apart, ensuring you cut through the skin but not down to the bone. (5 minutes)

Flip the thighs and make a cut directly on top of the bone, running from one end to the other. Use the tip of your knife to carefully trim along each side of the bone until you can slide your fingers underneath. Slide the knife under the bone and cut toward both ends to remove it. Trim off any remaining cartilage. (15 minutes)

Place the prepared chicken thighs in a resealable plastic bag set inside a bowl. (2 minutes)

In a mortar, combine the garlic, chili pepper, and sea salt. Use a pestle to crush the mixture into a coarse paste. (5 minutes)

Add the lemon zest, oregano, paprika, and cumin to the mortar. Continue crushing and smashing until a relatively smooth paste forms (about 1 minute). (2 minutes)

Add the lemon juice, red wine vinegar, and olive oil to the mortar. Stir with the pestle until everything is well emulsified. (2 minutes)

Transfer the marinade into the bag with the chicken thighs, along with the kosher salt (aim for about 1 teaspoon of salt per pound of meat). Use tongs to thoroughly mix, ensuring each thigh is well coated. Squeeze out any excess air and seal the bag tightly. (5 minutes)

Marinate in the refrigerator overnight. While you can grill the chicken after just 2 or 3 hours of marinating, an overnight soak will yield the best results. (8+ hours)

Prepare a charcoal grill until the coals are hot, white, and ashy. Place the chicken skin-side down over the hot charcoal and cook for 2 minutes. Turn the chicken over and cook the meat side for about 5 minutes. (7 minutes)

Flip the chicken back to the skin side and continue cooking until the skin is nicely browned and lightly charred in spots. If the skin begins to darken too quickly but the chicken needs more time, flip it back to the meat side and continue grilling until the chicken is cooked through. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). (10-15 minutes)

Remove the chicken to a serving platter and pour over any accumulated juices. Serve with fresh lemon wedges for an extra burst of citrus. (2 minutes)