Cold Paprika-Grilled Chicken with Marinated Bell Peppers
Cold Paprika-Grilled Chicken with Marinated Bell Peppers is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.