the chicken thighs are marinated for 1–2 days. the solid ingredients of the marinade—garlic, bell peppers, spices, and herbs—are blended into a smooth paste, and the liquids are slowly incorporated. the chicken is then cooked slowly for 2–3 hours away from direct fire to ensure tenderness, and finished over a strong flame just before serving to add a smoky, charred finish.

chicken thighs, peeled garlic, soy sauce, sugar, american mustard, green bell peppers, sweet paprika, onion powder, oregano.

marinated and grilled chicken is a common preparation in many cuisines, often used to infuse meat with bold flavours before cooking over fire. slow cooking before finishing on high heat allows the chicken to remain juicy while developing a smoky, caramelised exterior. this method is inspired by traditional grilling techniques that emphasise layered flavours and texture.