Time
60 to 80 minutes plus marinating time, largely unattended
UnitsScale
Ingredients
10 red habanero chiles, stemmed (see the headnote)
1/2cup fresh lemon juice
2 tablespoons good- quality olive oil
4 cloves garlic, peeled
1/2 teaspoon salt
1 whole chicken (3–4 pounds), cut into 8 pieces
Lemon wedges for serving
Instructions
Put the chiles, lemon juice, oil, garlic, and salt in a blender or food processor and purée. Trim excess fat and skin from the chicken without exposing the meat. Put the chicken in a zipper bag or large bowl. Pour the marinade over the chicken and turn the pieces until coated. Cover and refrigerate for at least 8 hours or overnight
Start the coals or heat a gas grill for medium- high indirect cooking. Make sure the grates are clean. If using charcoal, put a drip pan under the indirect side of the grill; for gas, empty, clean, and replace the fat trap.
Put the chicken on the indirect side of the grill, skin side up, so the dark meat pieces are as close to the fire as possible without any danger of fat dripping onto the flames or pilot lights. Put the breasts farther away from the fire. Close the lid and cook, turning the pieces and rotating them 180 degrees for even browning after 15 to 20 minutes for breasts, 20 to 30 minutes for dark meat. Cook until the meat is no longer pink at the bone; depending on the size of the pieces, this can take 25 to 40 minutes total for the breasts and 40 to 60 minutes for dark meat. (Nick with a small knife and peek inside.)
Move the chicken directly over the fire, skin side down, to crisp for 1 to 3 minutes; if using gas, first turn the heat down to medium. Transfer to a platter and serve with lemon wedges.