Best 3 Cold Paprika Grilled Chicken With Marinated Bell Peppers Recipes
Cold paprika grilled chicken with marinated bell peppers is a vibrant and flavorful dish that's perfect for summer meals. The paprika-rubbed chicken is grilled to perfection and served with a refreshing marinade of bell peppers, tomatoes, and herbs. The dish is easy to make and can be enjoyed on its own or as part of a larger meal. Whether you're looking for a light lunch or a hearty dinner, this is a great recipe to try.
Here are our top 3 tried and tested recipes!
COLD PAPRIKA-GRILLED CHICKEN WITH MARINATED BELL PEPPERS
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Summer Grill Grill/Barbecue Chicken Bell Pepper Oregano Paprika Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let cool.
- While the bell peppers cool, mix paprika, salt, and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat. Arrange chicken pieces, skin side down, over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instant-read thermometer inserted into the thickest part registers 160°F for breasts and 155°F for thighs and drumsticks, 15-25 minutes longer (the chicken temperature will increase about 5°F as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool.
- Remove skins and seeds from bell peppers; discard. Tear flesh into about 2"-wide strips. Toss in a clean large bowl with Master Vegetable Marinade and oregano and let sit at room temperature at least 1 hour.
- Toss chicken and marinated bell peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Do Ahead
- Chicken can be grilled and bell peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and bell peppers from the fridge and let sit at room temperature to warm up a bit.
GOOD FRICKIN' PAPRIKA CHICKEN
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g
GRILLED GARLIC CHICKEN WITH BELL PEPPERS
Provided by Marie Samples
Categories Chicken Pepper Marinate Low Cal Backyard BBQ Grill Grill/Barbecue Bon Appétit New York
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
- Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side.
- Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve.
Tips:
- To save time, use store-bought rotisserie chicken. Shred the chicken and then follow the recipe to make the sauce and vegetables.
- If you don't have a grill, you can cook the chicken and vegetables in a large skillet over medium heat.
- Make the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to serve, simply reheat the sauce and add the chicken and vegetables.
- Serve the chicken and vegetables with your favorite sides, such as rice, pasta, or salad.
- For a vegetarian version of this recipe, omit the chicken and add extra vegetables, such as zucchini, squash, or mushrooms.
Conclusion:
Cold paprika grilled chicken with marinated bell peppers is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is grilled until tender and juicy, and the bell peppers are marinated in a flavorful mixture of olive oil, vinegar, and herbs. Serve the chicken and vegetables with your favorite sides for a complete meal.
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