Paprika Chicken with Marinated Peppers and Herbed Yogurt Sauce
Paprika Chicken is juicy, packed with flavor, and one of those dishes that gets made all the time at our house because it’s always delicious and super easy.
As is the case with most simple recipes, paprika chicken is super versatile. Besides the fact that it’s so delicious, it’s simple versatility one of the reasons it’s a staple recipe in our house.
Most of the time I make it exactly as you see here, with bone-in dark meat chicken served on a bed of arugula with marinated peppers and a dollop of yogurt sauce. But, you can also make it with boneless, skinless chicken – white or dark meat, or a combination of the two.
- Instead of serving it over arugula and marinated peppers, shred the meat and layer it in warm tortillas with a bit of sour cream and Salsa Verde for delicious, unique tacos.
- Chop it up into bite size pieces and serve it in bowls over wild rice.
- Roll it up into crispy chili rellenos with chorizo and jalapeño cream sauce.
One of my daughters has even made this while camping, cooking it over an open flame. It’s all good.
Marinated bell peppers
This recipe includes instructions for both grilling and roasting the chicken. If you’re grilling your chicken, put the peppers on the hottest part of the grill to blacken their skin. If roasting your chicken, just pop them under the broiler.
Either way, do this before you cook the chicken so that they have some time to cool. While the chicken cooks, simply peel off the peppers’ blackened skin, tear them into strips, and toss around into a simple vinaigrette to marinate.
Usually, when I make this dish, I roast and marinate many more peppers than what I know we’ll eat that night with paprika chicken because they are delicious. Also, they’ll last in the refrigerator for at least a week.
Having them in the refrigerator means I can add them to salads, sandwiches, omelettes or frittatas throughout the week. They also make a delicious addition to a cheese board.
Herbed yogurt sauce
Just like the paprika rub for the chicken and the vinaigrette for the marinated peppers, the herbed yogurt sauce in this recipe requires little more than dumping some stuff in a bowl and giving it a stir.
And, to be honest, on my laziest nights, I don’t even bother with the yogurt sauce at all. But, that’s also ridiculous, because it literally takes about 2 minutes to make and is such a lovely contrast to the smokiness of the chicken. Paprika chicken is still delicious without it. But, even better with it.
More simple recipes you might like:
- Perfect, Simple Roast Chicken
- Rotisserie Chicken Lettuce Wraps
- 20-Minute Garlic Chipotle Pasta
- Slow Cooker Pot Roast
Weekly Meal Plans that Include Paprika Chicken with Bell Peppers:
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.Print
Paprika Chicken is delicious roasted or grilled.
To Brine Chicken in Buttermilk (*Optional):
Brining chickening buttermilk for a few hours tenderizes the meat and enriches the flavor.
- 2 cups buttermilk
- 1 tbsp kosher salt
For the peppers:
- 4 red bell peppers (or any color bell pepper)
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tsp honey
- 1 1/2 tsp salt
- 1 tsp ground black pepper
For the Paprika Chicken:
- 4 lbs chicken pieces, bone-in, skin-on (Use a whole cut-up chicken, or any combination of pieces. I prefer to use only chicken thighs and drumsticks because the people in my family are dark meat lovers.)
- 3 tbsp smoked paprika
- 2 tsp salt
- 1 1/2 tsp ground black pepper
- 1 tsp dark brown sugar
- dash of ground cayenne pepper (optional)
- 3 cups of arugula or other tender greens for serving (optional)
For the herbed yogurt sauce:
- 1 cup plain, unsweetened greek yogurt
- 3 tbsp freshly squeezed lemon juice
- 1 tsp minced garlic
- 1 tbsp fresh oregano, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Brine Chicken in Buttermilk (*Optional):
- Pour the buttermilk and salt into a large zip top bag. Add the chicken pieces. Zip the top (make sure it’s completely closed!) and smush the chicken around in the bag a bit to coat evenly with buttermilk and salt. Put in the refrigerator for up to 24 hours.
Make the Peppers:
- Get your outdoor grill going, or preheat the oven’s broiler. If using the grill, place the bell peppers over the hottest area and cook on all sides until the skin is about 90% blackened. If using your oven, lay the peppers on a foil lined baking sheet and put under the broiler. Let cook until the skin is blackened, then rotate the peppers and repeat until the skin on every side of the peppers is blackened. Remove to a plate and let rest until cool enough to handle.
- Once cool, peel off the blackened skin, remove the seeds and tear into 2-inch pieces.
- In a medium size bowl add the olive oil, white wine vinegar, honey, salt and pepper. Stir to combine then add the strips of bell peppers. Toss to coat the peppers in the vinaigrette.
Make the chicken:
- If roasting chicken, heat the oven to 425 degrees. If grilling the chicken, prepare the grill.
- Lay the chicken out on paper towels and pat dry on all sides.
- In a large bowl, add the paprika, salt, pepper, brown sugar, and cayenne. Stir to mix. Add the chicken to the bowl and toss it around in the spices to coat the chicken completely.
- If roasting in the oven, put the chicken in a roasting pan and cook for 30-40 minutes, until cooked through. When pierced with a fork, the chicken’s juices should run clear.
- If cooking the chicken on the grill, place the chicken over a low-heat section, cover and let roast for 20 minutes. Turn the chicken over, cover and cook for another 15 minutes, until cooked through.
Make the Herbed Yogurt Sauce:
- Add all the ingredients to a bowl and stir to mix. Taste and add more salt, pepper, or lemon juice if desired. Chill the sauce until ready to serve.
- Add a pile of greens to each plate and top with a few slices of bell pepper and a drizzle of vinaigrette. Top with a pice or two of chicken. Serve with the yogurt sauce.
Keywords: chicken, paprika chicken, marinated peppers, easy chicken recipe, baked chicken