Serves 4


For the chicken:
  • 1 pound 2 ounces boneless, skinless chicken thighs
  • 1 large red bell pepper
  • Honey Mustard Glaze (see below)
  • Sea salt and freshly ground black pepper

    For the marinade:
  • 3 ounces small red chilies (preferably malagueta)
  • 5 garlic cloves, lightly crushed
  • Scant 1/3 cup light olive or sunflower oil
  • 2 Tbsp. lemon juice
  • 2 1/2 tsp. tomato paste
  • 2 1/2 tsp. superfine sugar
  • 1/2 tsp. dried red pepper flakes
  • 1 heaping Tbsp. sweet paprika
  • 2 tsp. sea salt
  • Pinch of dried oregano

    For the glaze:
  • 2 Tbsp. honey
  • 1 Tbsp. cider vinegar
  • 1 tsp. Dijon mustard


    Make the marinade: Preheat oven to 350° F. Split the chilies lengthwise and place them in a small roasting tray with the garlic and olive oil. Roast for 10 minutes. Let cool for a few minutes, then put the chilies, garlic and oil in a small food processor or blender and add the rest of the ingredients. Blend to a smooth puree.

    Trim off any excess fat from the chicken thighs. Place them in a bowl, add 5 tablespoons of the marinade and toss to coat evenly. Cover with plastic wrap and store in the refrigerator. Let the chicken marinate for at least 4 hours, preferably overnight.

    Make the glaze: Stir honey, vinegar and mustard together in a small bowl.

    Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the broiler to medium. Seed the bell pepper and cut it into 3/4- to 1 1/4-inch thick strips. Thread the peppers and chicken thighs alternately onto 4 or 5 metal skewers. Season with salt and pepper and cook for 10 to 15 minutes, turning occasionally. Baste with the honey glaze and return to the heat for a few more minutes until golden brown and just cooked through. The chicken thighs should feel firm when ready.

    Remove the skewers and let rest for a few minutes, then serve hot.

    Note: Store leftover marinade in a clean jar, sealed, in the refrigerator for up to a week.

    Reprinted with permission from Brazilian Barbecue & Beyond © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co. Photography by Martin Poole.

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