Cold paprika-grilled chicken with marinated bell peppers recipe

Ingredients for Cold paprika-grilled chicken with marinated bell peppers

• Vegetable oil (for grilling)

• 1,200–1,300 g red, orange, and/or yellow pepper, deseeded

• 45 ml hot smoked Spanish paprika

• 45 ml kosher salt

• 45 ml freshly ground black pepper

• 3,150–3,600 g skin-on, bone-in chicken breasts, thighs, and/or drumsticks

• Master Vegetable Marinade

• 15 g oregano leaves

• Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

How to make Cold paprika-grilled chicken with marinated bell peppers

1. Prepare a grill for two-zone heat: for a charcoal grill, bank two-thirds of the coals over one side and scatter the remaining coals over the other side; for a gas grill, set one burner to high heat and the other burners to medium-low heat.

2. Clean and lightly oil the grate.

3. Grill the peppers over the hottest part of the grill, turning occasionally, until the skins are blackened and blistered all over, about 15–20 minutes.

4. Transfer the grilled peppers to a large bowl, cover with cling film, and let cool.

5. While the bell peppers are cooling, mix the paprika, salt, and black pepper in a large bowl.

6. Toss the chicken pieces in the spice mixture until well coated.

7. Arrange the chicken pieces, skin side down, over the hottest part of the grill and grill, turning halfway through, until lightly charred, about 5–10 minutes.

8. Move the chicken to the cooler part of the grill, cover with the lid, and continue grilling, turning several times while keeping covered, until an instant-read thermometer inserted into the thickest part registers 70°C for breasts and 68°C for thighs and drumsticks, about 15–25 minutes longer.

9. Transfer the chicken pieces to a rimmed baking tray as they are done (the smaller pieces will cook more quickly) and let cool.

10. Remove the skins and seeds from the bell peppers and discard them.

11. Tear the bell pepper flesh into strips about 5 cm wide.

12. Toss the strips in a clean large bowl with the Master Vegetable Marinade and oregano, and let sit at room temperature for at least 1 hour.

13. On a serving platter, toss the chicken and the marinated bell peppers (discarding any juices in the bowl) together.

14. Pour any remaining juices over the chicken.

15. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.

16. Note: The chicken can be grilled and the bell peppers can be marinated up to 1 day ahead. Cover and chill separately. About 1 hour before serving, remove the chicken and bell peppers from the fridge and let sit at room temperature to warm slightly.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.