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Rinse the Chicken, remove the thighs bones. Pat dry with paper towels and set aside.
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In a food processor, mixing all the Marinade ingredients together.
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In a large sealable plastic bag, toss chicken with the paste. Make sure they are nicely coated with the paste. Refrigerate overnight.
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Next day, fire up the grill and brush a bit oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill and serve immediately.