Blistered Fuego Vida Grilled Chicken
When you’re deep in the barbecue game, you listen to your people—and our chili heads have spoken loud and clear. They wanted more heat, more fire, and flavor that doesn’t hold back. So we created Fuego Vida, our XXX Hot Seasoning powered by Carolina Reaper and Scorpion pepper, and this recipe is the perfect way to break it in.
Blistered Fuego Vida Grilled Chicken isn’t just spicy—it’s bold, juicy, and dripping with attitude. The skin crisps up over open flames while that fiery rub caramelizes into something fierce. This one’s not for the timid, but if you live for the burn, this bird’s got your name all over it.
Blistered Fuego Vida Grilled Chicken
Glenn Connaughton
6
10 minutes
35 minutes
340
American
Main Dish
This one’s for the fire seekers. Our Blistered Fuego Vida Grilled Chicken delivers everything you love about over-the-flame cooking—smoky, spicy, blistered skin and meat so juicy it drips down your wrist. The heat comes straight from our Fuego Vida XXX Hot Seasoning loaded with Carolina Reaper and Scorpion pepper, balanced by garlic, sugar, smoked paprika, and citrusy tang. It’s bold, unapologetic, and perfect for folks who asked for the burn. You asked. We answered. Get the napkins.
Ingredients
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- 3 pounds bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 2 tablespoons lime juice (juice of 1 large lime)
- 2 tablespoons Revolution Barbecue Fuego Vida XXX Hot Seasoning
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- Lime wedges
- Chopped fresh cilantro
Directions
Marinate the chicken: In a large mixing bowl or zip-top bag, whisk together the olive oil, lime juice, and Fuego Vida Seasoning. Add the chicken and toss until every piece is coated. Cover and refrigerate for 2–4 hours or overnight for deeper flavor and heat penetration.
Prep your grill: Set your grill to medium-high heat (about 400–425°F). If using a charcoal grill, create a two-zone setup for direct and indirect cooking.
Grill it hot: Place the chicken skin-side down over direct heat. Grill for 5–7 minutes, undisturbed, until the skin begins to blister, darken, and crisp. Flip the chicken and move to indirect heat. Close the lid and continue cooking for another 20–25 minutes until the internal temperature hits 175°F.
Rest and serve: Remove the chicken and let it rest for 5–10 minutes. Serve hot with lime wedges for a hit of acid to cut the heat.
