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Cold Paprika-Grilled Chicken with Marinated peppers

Cold Paprika-Grilled Chicken with Marinated peppers

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This vibrant paprika-grilled chicken with marinated peppers is a wonderful addition to any healthy eating repertoire. By charring sweet peppers until blackened and tossing them in a zesty oregano marinade, you create a succulent base that perfectly complements the smoky, spice-rubbed chicken. The use of traditional Spanish paprika provides a deep, savoury flavour without the need for sugary bottled sauces, making it an excellent choice for those seeking a balanced, nutrient-rich meal.

As a diabetes-friendly main course, this dish focuses on lean protein and fibre-rich vegetables. It is particularly versatile as both the chicken and peppers can be prepared a day in advance, allowing the flavours to develop beautifully in the fridge. Serve it at room temperature with a cooling yoghurt sauce for a sophisticated lunch or a light summer dinner that the whole family will enjoy.

Ingredients for Cold Paprika-Grilled Chicken with Marinated peppers

زيت نباتي (للشواء)
8 red, orange, and/or yellow peppers
3 tablespoons hot smoked Spanish paprika
3 ملاعق كبيرة من الملح الكوشر
3 tablespoons freshly ground black pepper
7–3.6kg skin-on, bone-in chicken breasts, thighs, and/or drumsticks
Master Vegetable Marinade
1/4 cup oregano leaves
Lemony Yoghurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

How to make Cold Paprika-Grilled Chicken with Marinated peppers

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 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 71°C for breasts and 68°C for thighs and drumsticks, 15–25 minutes longer (the chicken temperature will increase about -15°C 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 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 peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Serve with Lemony Yoghurt Sauce and/or Grilled Serrano Salsa Verde alongside.

Chicken can be grilled and peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and peppers from the fridge and let sit at room temperature to warm up a bit.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.