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Grilled Chicken Thighs With Sauce Au Chien

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“This recipe has me getting the grill set up - grilling weather is coming & this recipe by Mark Bitman is going to start off the season! Came to me by email... out of the blue! Serve with steamed rice, bright hot pineapple-habanero salsa & crunchy cucumber, sweet red pepper salad.”

Ingredients Nutrition

  • 1 tablespoon garlic, slivered (or minced)
  • 6 scallions, trimmed and minced
  • 1 jalapeno pepper, stemmed, seeded, minced (habanero, Scotch bonnet OK too, or Asian Chile paste or crushed red pepper flakes)
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 12 teaspoon allspice, ground (to taste)
  • 1 tablespoon peanut oil
  • 2 lbs chicken thighs, about 8
  • 1 lime, juice of


  1. Start a charcoal or wood fire, or preheat a gas grill to the maximum, or preheat the broiler. Set the rack about 6 inches from the heat source.
  2. Prepare the sauce: Combine the garlic, scallions, Chile, 1/2 teaspoon each of salt and pepper, allspice, and oil in a small bowl. Add 1/2 cup boiling water; stir and let sit.
  3. Sprinkle the chicken with salt and pepper and grill or broil it, turning two or three times, until it is cooked through, about 25 minutes.
  4. Taste the sauce and adjust with more Chile, salt, pepper, or allspice if needed. Stir in the lime juice.
  5. Serve the chicken hot or at room temperature, passing the sauce at the table.

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