Grilled Chicken with Spiced Red-Pepper Paste

Name: Grilled Chicken with Spiced Red-Pepper Paste
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 45
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 chicken, backbone removed, chicken halved through the breastbone; 2 red jalapeños or fresno chiles, coarsely chopped; 4 cloves garlic, coarsely chopped; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 59 milliliters extra-virgin olive oil; 3 red bell peppers; 45 servings Vegetable oil, for grilling; 3 Tbsps white wine vinegar

One serving contains 135 calories, 0g of protein, and 15g of fat. This recipe serves 45. If 14 cents per serving falls in your budget, Grilled Chicken with Spiced Red-Pepper Paste might be a super gluten free, dairy free, and whole 30 recipe to try. It will be a hit at your The Fourth Of July event. If you have pepper, olive oil, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Roast the red bell peppers on a hot grill or over an open flame, turning, until charred all over.

Ingredients you will need

Red Pepper

Equipment you will use

Grill

Transfer the peppers to a bowl to cool. Peel, stem, seed and coarsely chop them.

Ingredients you will need

Peppers

Equipment you will use

Bowl

Transfer the peppers to a food processor and add the jalapeos, garlic, vinegar, cumin, salt and pepper and puree. With the machine on, slowly pour in the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Peppers

Vinegar

Garlic

Cumin

Equipment you will use

Food Processor

With a small knife, make 1/2-inch-deep slits all over the chicken halves.

Ingredients you will need

Whole Chicken

Equipment you will use

Knife

Transfer to a large, resealable plastic bag and add the marinade. Refrigerate the chicken overnight. Bring to room temperature before grilling.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

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 160, about 1 hour.

Ingredients you will need

Marinade

Whole Chicken

Cooking Oil