Jump to Recipe·Print Recipe·Leave a Review

Super Spicy Grilled Chicken with Colorful Peppers combines two of my greatest loves: grilling and spicy foods. Paired with grilled colorful peppers it’s a wonderful meal that pairs beautifully with Fire Roasted Mexican Rice or your favorite potatoes. It’s like a fiesta on your taste buds!

Super Spicy Grilled Chicken

There are a few types of foods that our family loves: anything grilled and anything spicy. It makes total sense that I’d come up with a recipe for Super Spicy Grilled Chicken. It was a no brainer.

So…buckle up and get ready for a fiery flavor explosion that will leave your taste buds dancing! We’re talking about a dish that’s so hot, it’ll make your eyebrows sweat and your mouth do the chicken dance.

Super Spicy Grilled Chicken with Colorful Mini Peppers is like a party of spicy flavors.

We Grill Year Round

One of the things that people know about me is that I love to grill year round! I can be seen in the middle of winter bundled up with the heat of the grill keeping me warm.

A picture of Sharon Matten grilling in the middle of winter

Rain or shine, sleet and snow, those who love me know…I’m grilling!

We eat spicy all year round

One of the other things that I love is spicy food!! The hotter the better!

When I was younger and spent my “Year in Seminary in Israel”, I didn’t bring along peanut butter, or some other “normal” staple – I brought along a supply of spicy barbeque sauce! On the special occasions that our family goes out to eat at a restaurant, you can be sure I’ll pick the spiciest thing on the menu.

Thanks Great Chicago Food and Beverage Company and Avi Bereliani for always making the best gluten free, spicy Kung Pao Beef for me!

When two great things collide you get Super Spicy Grilled Chicken with Colorful Peppers

Every weekend, grills in America are being fired up and getting ready to grill that smoky, savory, flavorful beef, chicken, fish or vegetable! So when I get to combine two of the things that I really love, and serve the result to my other love (my Dear Husband and Dear Family) I am a very happy camper!

The result of blending grilling and spicy food becomes Super Spicy Grilled Chicken!

Woot!

Be warned, this chicken is really spicy. Super spicy! So delicious!!

Super Spicy Grilled Chicken on the grill

When spicy and grilling collide…only fabulousness can possibly result!

How I grill Super Spicy Grilled Chicken

When I make grilled chicken, in the interest of a healthier family, I remove the skin from the chicken. I pre-heat the grill until the grates are really hot, put the chicken on the grill, and then reduce the heat. I don’t flip the chicken until it flips without sticking to the grates. That’s how I get those pretty grill lines on the chicken.

Super Spicy Grilled Chicken with Colorful Mini Peppers is a grilling dream come true.

Adding the Colorful Peppers to Super Spicy Grilled Chicken

I tossed those peppers onto the grill alongside the chicken, letting them char and blister to bring out their natural sweetness. The colors intensified, and it was like a fireworks show in my backyard. The smoky aroma mixed with the spicy chicken, creating a mouthwatering symphony of flavors.

Grill the colorful mini peppers just until they’re charred on both sides. That gives them the slight smoky, grilled flavor and brings out the sweetness of the peppers. Make sure not to overcook them!

Grilling secrets and tips for Super Spicy Grilled Chicken

In this recipe, because I “oil” the chicken before grilling, I don’t have to grease the grates…the chicken is “pre-greased”. Once turned, I just let the chicken cook.

According to the USDA Chicken from Farm to Table , cooked chicken is supposed to reach an internal temperature of 165° F to be done and safely eaten. You can use a meat thermometer to determine if your chicken is done. This page is a great resource for all the necessary safety recommendations for chicken preparation too!

Thanks myfearlesskitchen.com for this photo.

Be careful not to overcook it or it will be dry (on those rare occasions when distracted while grilling, I conveniently introduce the spicy BBQ sauce to cover up my blunder).

Super Spicy Grilled Chicken…CAUTION – It’s hot!!

One last word of warning for those that dare to eat “killer spicy” foods – although you may be tempted to frantically reach for the cold water to wash away all the heat you just ate…don’t! The liquid only spreads the heat around in your mouth…not what you intended at all! The best thing to do is to eat a piece of bread, or Challah (convenient on Shabbat!) and it will take away some of the “oh my gosh, did I just really eat that” burn.

Here’s the recipe for Super Spicy Grilled Chicken and Peppers

I can’t wait until Shabbat this week for my special chicken. I plan on making standard barbecued chicken for the “wimpier” members of my family (LOL). I hope that you will let me know if you tried this recipe and how it turned out – if you dare!!!

I’ve also updated the recipe to include colorful mini peppers. They add an extra colorful, healthy side to the meal and are, of course, a little spicy! Like me 😉

Super Spicy Grilled Chicken with Colorful Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sharon Matten - Kosher Everyday
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 chickens (with skin) 1x
Category: Poultry
Method: Grilling
Diet: Kosher

Print Recipe

Description

This recipe combines two of my greatest loves (besides Dear Husband!): grilling and spicy food! Be warned…this chicken is really spicy. Super spicy! SO delicious!!!

Ingredients

Scale

2 whole chickens, cut into eighths, skin removed if desired
2 pounds mini colorful peppers
3 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground cumin
1 teaspoon thyme
Lime wedges and avocado for garnish

Cook Mode Prevent your screen from going dark

Instructions

Turn grill onto high heat.
Combine all the spices into a bowl.
Set aside.
Coat chicken with olive oil, then rub the oil into the chicken to completely coat.
Sprinkle spices over chicken and rub in to evenly coat. Add the peppers to the chicken and toss to coat with the spices.
Place the chicken on the grill, leaving space between the pieces, then set the peppers on the grill.
Grill the peppers for around 4-5 minutes on each side, then remove to a serving platter.
Turn the grill down to medium heat, and let the chicken cook, covered, for 10-15 minutes (or more depending upon your grill), until the chicken can be easily flipped.
Cook covered for an additional 20-30 minutes (or more depending upon your grill) until the pieces register 165° F using a meat thermometer.
You may need to remove the smaller pieces before the larger ones – they cook more quickly.
Serve hot garnished with lime wedges and avocado.

Equipment

MeatStick 4X Set | Quad Sensors Wireless Meat Thermometer with Bluetooth | 650ft Range

Buy Now →

Cuisinart CBP-116 Sauce Pot and Basting Brush Set

Buy Now →

Cuisinart Deluxe Grill Set, 20-Piece

Buy Now →

ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe

Buy Now →

Notes

This recipe is for Super Spicy Grilled Chicken. For “Fire Breathing Dragon Hot” Grilled Chicken (my favorite!) double the spices but keep the amount of chicken the same.

Always use fresh spices. Old spices loose their kick and won’t give you the heat you need for this recipe.

After coating the chicken with the oil and spices and placing the chicken on the grill, you can reserve the remaining oil in the bowl to brush on the chicken while grilling for added flavor.

I recommend making the Fire Roasted Mexican Rice as a side. It’s pretty and really compliments the chicken and peppers.

Nutrition

Serving Size: 1 chicken quarter
Calories: 196
Sugar: 0.2 g
Sodium: 356.2 mg
Fat: 11.1 g
Saturated Fat: 2.3 g
Carbohydrates: 1.7 g
Fiber: 0.6 g
Protein: 21.7 g
Cholesterol: 64.1 mg

Recipe Card powered by

Super Spicy Grilled Chicken with Colorful Peppers is perfect when served with Fire Roasted Mexican Rice!!! You can add limes and avocado as garnish

EPILOGUE

In our family, everyone grills. Sometimes we even have to arm wrestle each other to determine who gets to do the grilling. This week, after grilling the SUPER SPICY GRILLED CHICKEN, I handed the grilling tools over to my kids to grill the rest of the chicken we needed for Shabbat. At that point we realized that we didn’t have any store bought barbecue sauce in the house, so my kids went online and found a recipe that sounded good to them! I’m happy to share with you the recipe that they found on about.com. It is originally a barbecue sauce that is used on ribs, and is supposed to be cooked on the stove. My kids skipped the cooking part and used it on chicken. It tasted great (I shnookered a wing to “taste test” it)! They did their Mom proud.

So proud!!