18 sun-dried tomatoes, (not in oil)
1-2 chili peppers, cut in half
300 g water, boiled
300 g red wine
1/2 onion, finely chopped
2 tablespoon(s) brown sugar
1 tablespoon(s) juice, lime
3 clove of garlic
1/2 teaspoon(s) pepper, grated
4 chicken, large thighs


1.Add the tomatoes and peppers to a bowl, add the hot water and allow the tomatoes and peppers to soak to half an hour.
2.Strain the vegetables and keep ¼ of the stock in a bowl.
3.Add the tomatoes, peppers (after removing the seeds) and rest of the ingredients for the marinade to a bowl. Add the vegetable stock you have kept and beat until homogenized.
4.Pour the mixture into a bowl. Keep separately one tablespoon of the mixture.
5.Season the chicken with salt and pepper.
6.Add the chicken pieces to the bowl and refrigerate for 8 hours, covered (with a towel). It would be best to turn them once while they are in the refrigerator.
7.Preheat the barbecue and place the chicken on the rack (after brushing it with the marinade you have kept aside – not with the one you marinated the meat).
8.Grill the chicken for 15-20 minutes, turning it over often.
9.Approximately 10 minutes after starting to grill the chicken, brush the pieces with the marinade you have made.
10.Garnish with sundried tomatoes, red chili, parsley and serve.

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