Directions

1. Remove the zest from the two limes and squeeze the lime juice all over the chicken thighs.

2. Add the lime zest and then apply the Poultry Powder evenly to both sides of the chicken thighs.

3. Place the seasoned thighs over direct heat and turn often until browned and partially cooked. this is going to add the chargrilled flavor you want.

4. Add some good oil into the pan over direct heat then add the 60 cloves of garlic.

5. As you're mixing and browning the garlic , add in the fresh basil and keep mixing it around.

6. Add in the chicken pieces and top off with the salsa.

7. Roast the fresh green chilis over direct heat and add to the pan when nicely charred.

8. Cook on indirect heat for about 30- 45 minutes with a grill temperature around 350- 400 f until the internal temperature of the chicken has reached 165 f .

9. Serve hot with chopped fresh basil.