Cold Paprikagrilled Chicken with Marinated Bell Peppers
Servings 8 to 10
vegetable oil (for grill)
8 red, orange, and/or yellow bell peppers
3T hot smoked Spanish paprika 3T kosher salt
3T freshly ground black pepper 3.2 to 3.6kg skin-on, bone-in chicken breasts, thighs, and/ or drumsticks
Master Vegetable Marinade (see below)
1/4 cup origanum leaves
Master Vegetable Marinade 1/2 cup extra-virgin olive oil 1/2 cup sherry vinegar or redwine vinegar
2t kosher salt
11/2t honey
1. To make the marinade, whisk oil, vinegar, salt and honey in a medium bowl to combine.
2. Prepare a grill for two-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 to 20 minutes. Transfer to a large bowl, cover with plastic wrap and let cool. 3. 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 to 10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instantread thermometer inserted into the thickest part registers 71°C for breasts and 68°C for thighs and drumsticks, 15 to 25 minutes longer (the chicken temperature will increase slightly as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool.
4. Remove skins and seeds from bell peppers; discard. Tear flesh into about 5cm-wide strips.
Toss in a clean large bowl with Master Vegetable Marinade and origanum 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. Do ahead: 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.