Best Grilled Chicken Thighs With Smoky Romesco Salad Recipes

Grilled Chicken Salad with Romesco Sauce image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 25

For the Chicken:
1 lb. skinless, boneless chicken thighs
1 tsp. kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
2 garlic cloves, finely grated
Vegetable oil (for grill)
For the Romesco:
Vegetable oil (for grill)
2 large red bell peppers
1 garlic clove, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. unsweetened almond butter
1 Tbsp. extra-virgin olive oil
1 1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
For the Salad:
3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces
2 mini seedless cucumbers, halved lengthwise, sliced into half moons
1/2 red onion, thinly sliced
1 cup parsley leaves with tender stems
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Hot smoked paprika (for serving; optional)

Steps:

Grill the Chicken:
Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
Make the Romesco:
Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
Assemble the Salad:
Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

Grilled Chicken Thighs with Smoky Romesco Salad image

Provided by Rick Martinez

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 large boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for the grill grates
2 teaspoons smoked paprika
4 cloves garlic, finely grated
3 large red bell peppers, quartered
2 large tomatoes, cored and quartered
1 large red onion, quartered
1 baguette or country loaf, cut into 1/2-inch-thick slices
1/4 cup sherry vinegar or red wine vinegar
1 teaspoon sugar
1/2 cup toasted almonds, chopped
Fresh flat-leaf parsley leaves and tender stems, for serving
Crushed red pepper flakes, for serving

Steps:

Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.