Grilled Chicken With Spiced Red-Pepper Paste Recipe

Name: Grilled Chicken With Spiced Red-Pepper Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 2 red jalapenos or fresno chiles, coarsely chopped; 4 cloves garlic, coarsely chopped; 2 1/2 tablespoons white wine vinegar; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 chicken, backbone removed, chicken halved through the breastbone; Vegetable oil, for grilling

Servings: persons

3 red bell peppers
2 red jalapenos or fresno chiles, coarsely chopped
4 cloves garlic, coarsely chopped
2 1/2 tablespoons white wine vinegar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 chicken, backbone removed, chicken halved through the breastbone
Vegetable oil, for grilling

1
Roast the red bell peppers on a hot grill or over an open flame, turning, until charred all over. Transfer the peppers to a bowl to cool. Peel, stem, seed and coarsely chop them. Transfer the peppers to a food processor and add the jalapenos, garlic, vinegar, cumin, salt and pepper and puree. With the machine on, slowly pour in the olive oil.
2
With a small knife, make 1/2-inch-deep slits all over the chicken halves. Transfer to a large, resealable plastic bag and add the marinade. Refrigerate the chicken overnight. Bring to room temperature before grilling.
3
Light a grill. Wipe off most of the marinade from the chicken. Oil the grill grate and put the chicken on it, skin side down. Cover and cook over moderately high heat, until lightly charred, about 7 minutes. Turn the chicken and cook for about 7 minutes, until charred on the other side. Turn off the heat in half of the grill or rake the coals to one side, away from the chicken. Cover and grill, turning the chicken halfway through, until an instant-read thermometer inserted in the inner thigh registers 160u00b0, about 1 hour.
4
Transfer the chicken to a work surface to rest for 10 minutes.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 red bell peppers, 2 red jalapenos or fresno chiles, coarsely chopped, 4 cloves garlic, coarsely chopped, 2 1/2 tablespoons white wine vinegar, and more.

Yes, Grilled Chicken With Spiced Red-Pepper Paste falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken With Spiced Red-Pepper Paste

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