Cold Paprika-Grilled Chicken with Marinated Bell Peppers Recipe

Name: Cold Paprika-Grilled Chicken with Marinated Bell Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8-10 servings
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)

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)

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 8-10 servings

Instructions

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.