This is an African dish published in [i]Cook's Illustrated[/i] that I've been wanting to try.

4-10 arbol chiles, stemmed

3 Tbspns EVOO

2 Tbspns salt

8 garlic cloves, peeled

2 Tbspns tomato paste

1 shallot, peeled/chopped

1 Tbspn sugar

1 Tbspn paprika

1 Tbspn 5-spice powder

2 tsp lemon zest plus juice from 2 lemons

1 tsp black pepper

1/2 tsp cayenne

3 crushed bay leaves

 

1/2 cup dry-roasted peanuts, chopped fine

6 lbs bone-in chicken pieces

 

I just realized that when one of the two local groceries closed, I lost my source for dried chiles (they had mostly a hispanic clientele).  Didn't have any arbols on hand, but I did have a new ground pepper called Alleppo (yeah, the same place that al Assad is blowing the sh*t out of in Syria, picked up faint notes of shrapnel and C-4), used that instead.  I also left out the bay leaves as I don't have any.  Why 5-spice powder is in an African recipe I have no idea.  Churn all the spices/liquids in a blender til smooth, then toss the chicken, peanuts and marinade in a bowl and let sit overnight.  
 
I could've sworn I had one of those half-moon stones, so I could do direct grilling then indirect roasting of the chicken, but I guess I don't.  I set up for indirect grilling, with a water pan as I forgot to cover my platesetter with foil, 400 F with cherry smoke.  The skin could've been a bit crispier, guess I need to pay more attention on how you guys direct-grill chicken pieces to get the crisp skin.  Meat was perfect (I used all thighs).  

 

 

 

This is the best chicken I've made on my Egg, and definitely a keeper!   Hot but not too hot, and a flavor profile I just haven't experienced before.