Best Cold Paprika Grilled Chicken With Marinated Bell Peppers Recipes

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.

GOOD FRICKIN' PAPRIKA CHICKEN

Good Frickin' Paprika Chicken image

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

Ingredients

6 tablespoons plain yogurt
3 cloves garlic, crushed
3 tablespoons ground paprika
2 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
salt
¼ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
⅛ teaspoon hot chile paste (such as sambal oelek)
1 pinch paprika
salt and pepper to taste

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