This recipe is more about technique than anything else, but you can’t beat the ultra-crispy skin with a healthy dose of Boom Boom!

Total Time: 60 minutes
Servings: 4


For the chicken

For the slaw

  • 2 large Carrots, peeled
  • 1 Lime, juiced
  • Olive Oil
  • 2 Green Onions, sliced

For the sauce

  • 1 Red Chili
  • 1 Red Bell Pepper, deseeded
  • 1 small clove Garlic
  • Pinch Salt
  • ¼ cup Olive Oil
  • 1 Lemon, juiced and zested
  • 1 Lime, juice and zested

Chef's Tip

To cook using indirect heat, simply place the food on an enclosed grill away from the heat source. Direct heat is exactly what is sounds like, place your ingredients right over the coals or flames.


  1. Preheat a grill to 425°F.
  2. Rinse and dry the chicken (dry skin will make it extra crispy later).
  3. Brush the chicken lightly with oil and liberally season each thigh with the Boom Boom Chicken spice rub.
  4. Over indirect heat, place the chicken thighs skin side down on the grates and close the lid. Cook for 20 minutes occasionally rotating to ensure even cooking.
  5. While the chicken cooks, make the slaw. Use a vegetable peeler to cut the carrot into long ribbons, add the lime juice, oil, and green onion, toss to combine.
  6. To make the Piri Piri sauce, add all ingredients minus the oil to a food processor. With the machine running slowly stream in the oil to emulsify.
  7. Back to the chicken. Move it, still skin side down, so it is over direct heat and cook for 5 more minutes. This will create some extra crisp!
  8. Next turn the chicken over, skin side up, and cook for a further 5 minutes. This will ensure the chicken is cooked through and the skin will have a final chance to dry out a little more. I like to shoot for an internal temp of between 165°F – 175°F.
  9. Boom, the chicken is ready. Allow it to rest for 10 minutes before eating. Serve with the slaw and Piri Piri sauce.

Used in this recipe:

Boom Boom Chicken Spice Rub