Name: Cold Paprika-Grilled Chicken with Marinated Bell Peppers
Yield: 8–10 servings
Ingredients: Vegetable oil (for grill); 8 red, orange, and/or yellow bell peppers; 3 Tbsp. hot smoked Spanish paprika; 3 Tbsp. kosher salt; 3 Tbsp. freshly ground black pepper; 7–8 lb. skin-on, bone-in chicken breasts, thighs, and/or drumsticks; Master Vegetable Marinade; 1/4 cup oregano leaves; Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

A bowl of Cold PaprikaGrilled Chicken with Marinated Bell Peppers.

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.

Recipe notes

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