Churrasco Chicken

Steps

1. In a mortar, combine the sliced garlic, seeded and sliced hot Fresno chili pepper, and coarse sea salt.
2. Use the pestle to bash and smash these ingredients until a coarse paste is formed (or use a blender).
3. Transfer the mixture and add freshly grated lemon zest, dried oregano, two teaspoons of paprika, and ground cumin.
4. Continue bashing/smashing and mashing for about one minute until the oils mingle.
5. Add the liquid ingredients: freshly squeezed lemon juice, red wine vinegar (or sherry), and olive oil.
6. Stir or grind all ingredients together for half a minute until the mixture emulsifies. This is your marinade.
7. Prepare eight skin-on, bone-in chicken thighs by making shallow cuts through the skin without going down to the bone.
8. Identify the direction of the bone and make a cut right on top of the bone in that same direction.
9. Cut along the bone and on either side until you can slide your finger underneath. Slide a knife under the bone and cut towards both ends to remove it, trimming off any remaining cartilage or connective tissue.
10. Place the deboned chicken thighs into a zip-top bag.
11. Add an extra seasoning of kosher salt (about 1 teaspoon per pound of meat) to the bag.
12. Transfer the marinade into the bag with the chicken. Use tongs to thoroughly mix the marinade into all nooks and crannies of the chicken.
13. Squeeze out as much air as possible from the bag, seal it, and transfer it to the fridge to marinate (ideally overnight or for about 14 hours).
14. Preheat a charcoal grill until very hot with white ashy coals.
15. Place the marinated chicken thighs on the grill, starting with the skin side down. Grill the skin side for 2 minutes before flipping it over.
16. After flipping, move to another spot on the grill if necessary and let the meat side grill for about 5 minutes.
17. Flip the chicken back over to the skin side and grill for an additional minute or two until you achieve a nice golden brown finish with char marks.
18. Continue randomly flipping the chicken as needed to ensure it is cooked all the way through, being aggressive in browning the meat side.
19. Remove the fully cooked thighs from the grill and transfer them to a serving platter.
20. Drizzle the accumulated juices from the plate over the grilled chicken before serving.