Serves 6

  • 6 red jalapeños or Fresno chiles, stemmed, seeded and coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 2 Tbsp. lemon juice
  • 2 Tbsp. red wine vinegar
  • 1" knob of ginger, peeled and coarsely chopped (about 1 Tbsp.)
  • 1¾ tsp. kosher salt
  • ⅔ cup olive oil
  • 6 chicken leg quarters (about 4 pounds), separated into thighs and drumsticks


Active time: 30 minutes
Total time: 3 hours and 30 minutes

In a blender, combine chilies, garlic, lemon juice, vinegar, ginger and salt. Puree on high until smooth. With motor running, slowly drizzle in oil to emulsify sauce.

Using a sharp knife, cut 2 or 3 slashes through the skin of each piece of chicken, making sure not to cut through meat. Transfer to a medium bowl, add half the sauce, and rub it over chicken. Refrigerate remaining hot sauce. Marinate chicken in refrigerator at least 2 hours, or up to 1 day.

When ready to cook, preheat oven to 425°F. Line a large rimmed baking sheet with foil and place a wire rack on top. Place chicken on rack and roast until cooked through, turning drumsticks every 15 minutes so they cook evenly, about 45 minutes. Remove chicken from oven and brush with reserved sauce. Serve warm or at room temperature, with remaining sauce on the side.


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