Name: Cold Grilled Chicken with 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; ¼ cup oregano leaves; Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

Just before eating this dinner-served-cold recipe, 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.

Cold Paprika-Grilled Chicken With Marinated Bell Peppers

Recipe notes