Cold Paprika Grilled Chicken With Marinated Bell Peppers Recipes

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.

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.

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.).

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.

Steps:

• Place chicken in shallow dish.
• In a separate bowl whisk the rest of the ingredients and brush over the chicken.
• Cover and refrigerate for 10 min or up to 24 hours.
• Brush BBQ with some oil.
• Place chicken with bone down, close top of grill, turning once about 45 minutes later.
• Transfer to cutting board and let stand 10 minute before cutting.