Best 3 Grilled Chicken With Banana Peppers Recipes

COLD PAPRIKA-GRILLED CHICKEN WITH MARINATED BELL PEPPERS

Cold Paprika-Grilled Chicken with Marinated Bell Peppers image

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

Ingredients

Vegetable oil (for grill)
8 red, orange, and/or yellow bell peppers
3 Tbsp. hot smoked Spanish paprika
3 Tbsp. kosher salt
3 Tbsp. freshly ground black pepper
7-8 lb. skin-on, bone-in chicken breasts, thighs, and/or drumsticks
Master Vegetable Marinade
1/4 cup oregano leaves
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

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.

GRILLED GARLIC CHICKEN WITH BELL PEPPERS

Grilled Garlic Chicken with Bell Peppers image

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

Ingredients

3/4 cup purchased herb or Italian salad dressing
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves, chopped
6 skinless boneless chicken breast halves
1 red bell pepper, quartered lengthwise
1 green bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
Cooked white rice

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.

GRILLED CHICKEN WITH CHILI HOLLANDAISE AND GRILLED PEPPERS

Grilled Chicken With Chili Hollandaise and Grilled Peppers image

This savory marinated chicken is the perfect way to kick off barbeque season! Serve with Herbed Corn Cakes. From a July 1986 issue of Bon Appetit in an article called "Summer Parties with Style". Start off this dinner with Chilled Tomato Soup, if you like. Start the chicken the day before you plan on serving it, as it needs to marinate overnight in the refrigerator. Marinating time is not included in the prep time.

Provided by Leslie in Texas

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2 lbs chicken pieces, excess fat trimmed
1/2 cup fresh lemon juice
4 teaspoons grated lemon peel
2 1/2 teaspoons fresh coarse ground black pepper
2 teaspoons Dijon mustard
3/4 teaspoon salt
1 cup olive oil
3 medium garlic cloves, crushed
3 large red bell peppers, quartered and seeded
3 large green bell peppers, quartered and seeded
3 egg yolks, room temperature
4 1/2 teaspoons fresh lemon juice
1/2 cup unsalted butter (1 stick)
2 tablespoons plus 1 1/2 t. minced fresh cilantro
salt

Steps:

Place chicken in large nonaluminum bowl or baking dish.
Mix lemon juice,lemon peel,pepper,mustard and salt in medium bowl.
Slowly whisk in oil in thin stream;mix in garlic.
Pour marinade over chicken, turning to coat; cover and refrigerate overnight.
Prepare barbeque grill with grey coals;oil grill rack.
Remove chicken from marinade. Arrange chicken and peppers on grill rack.
Grill until chicken is crisp and juices run clear when pierced with knife, about 10 minutes per side.
Cook peppers on both sides until slightly charred; peel if desired.
Arrange chicken and peppers on serving platter; ladle some hollandaise over chicken. Serve, passing remaining sauce separately.
For Chili Hollandaise:.
Combine yolks and lemon juice in processor.
Heat butter in small pan over low heat until bubbling.
With processor running, slowly add hot butter through feed tube.
Transfer sauce to bowl; mix in cilantro and chilies.
(Can be prepared 2 hours ahead. PLace hollandaise in vacuum bottle or set bowl over another bowl filled with hot, not boiling, water.).