Name: Grilled Chicken Thighs with Smoky Romesco Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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Grilled Chicken Thighs with Smoky Romesco Salad

36m Easy 99%

CLASS

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.